I have heard that when you are going to smoke cheese that you should cut a slice off of all sides so that the smoke can penatrate through the cheese better has anyone else heard of this if so is it true or does it really matter. Thanx From Alien
I had not heard that. When I did my cheese smokes using the A-Maze-N smoker, I did not do that and the cheese has turned out great. Good smoke flavor.
I suppose it might depend on how much like a rind the outer layer is. The cheese I used was pretty standard store-brand cheese of various flavors. It was packed in sealed plastic and did not have any hard rind on it. Perhaps if I had used cheese that had been sitting out in air it would have a rind that needed to be cut off.
I only cut large bricks down to smaller ones say 1/2 # each. Since there are only two of us most of the time this helps keep it fresh once it is openend and I can always open a second one if I need it.
I do a lot of fresh mozzarella and what I do there is to take it out of the package and let it sit in the fridge for a couple of hours to develop a "skin" on the outside so when I smoke it the moisture stays in the cheese