It's National Cheese Day! Just think of all of the excellent cold smoked cheese you can produce on your MAK 2 Star with the Warmer/Smoker Box.
In as little as 30-45 minutes, you can Cold Smoke your favorite varieties of cheese and enjoy a delicious gourmet treat.
FIVE EASY STEPS TO COLD SMOKING CHEESE:
1) Cold smoking cheese is best done when the outside temperature is below 75F. Early mornings or late evenings are great times to cold smoke cheese.
2) Cut the cheese into no bigger than two inch thick planks. This will allow more of the cheese surface to be exposed to the wood smoke.
3) You can lay the cheese down, or stand it on one edge to expose the individual pieces to smoke.
4) After your smoke session, wrap and place the cheese in the refrigerator for 1-2 hours to "set" the smoke flavor into the cheese.
5) After the cheese has set, bring it out of the refrigerator, slice, dice or cut up and enjoy it.
Here's a link to one of our YouTube videos showing you how easy it is to smoke cheese on a MAK!
