SMOKED PLAIN OR CUMIN GOUDA
Smoking cheese adds a great dimension to its flavour and makes a plain lump of uninteresting rubber into something really special and it’s so easy to do.
Recipe by Smokai
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INGREDIENTS
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DIRECTIONS
Cut the cheese round into wedges of desired size. Not too thin!
Place cheese on rack in your smoker and Cold smoke as low temperature as possible but under 30 Deg C. For 3 - 4 hours.
Wrap cheese in air tight wrap and age in the refrigerator for at least 1 week.
