- May 30, 2019
- 1
- 0
Hey Everyone,
I have been smoking for a number of years, but this is my first time posting here. I have an MES+cold smoke attachment. I've made a number of smoked cheeses before, but one I have really enjoyed is smoked parmesan. I haven't seen it talked about much on the board. I love using it with some smoked butter to make a smoked seafood alfredo or grate it finely and mix with smoked salt to put over popcorn. I use cherry wood and smoke for about 4-6hrs, which is about 1-2hrs longer than I smoke most of my other cheeses.
I was just curious if anyone else had played with smoking parmesan or other really hard cheeses and if you ended up doing anything different to help the smoke penetrate the cheese a bit more. Thanks!
I have been smoking for a number of years, but this is my first time posting here. I have an MES+cold smoke attachment. I've made a number of smoked cheeses before, but one I have really enjoyed is smoked parmesan. I haven't seen it talked about much on the board. I love using it with some smoked butter to make a smoked seafood alfredo or grate it finely and mix with smoked salt to put over popcorn. I use cherry wood and smoke for about 4-6hrs, which is about 1-2hrs longer than I smoke most of my other cheeses.
I was just curious if anyone else had played with smoking parmesan or other really hard cheeses and if you ended up doing anything different to help the smoke penetrate the cheese a bit more. Thanks!