What is smoked cheese?

smoked cheese is any type of cheese that has been filled with smoke taste. The cheeses used in smoked cheese can come from a cow, sheep, goats or any other type of milk that is usually fermented in cheese. Usually cheeses can form and then expose to warm or hot smoke so that the flavor penetrates the outer part of the cheese. Alternatively, the aroma smoke can be added to the cheese. This process is usually not used for cheese, as temperatures used between 130 and 175 degrees Fahrenheit (55 and 80 degrees Celsius) can be high enough to partially cook the cheese. However, this process allows cheese to smooth quickly. In this process, the cheese is exposed to smoke between 85 and 90 degrees Fahrenheit (29na 32 degrees Celsius). These low temperatures can allow cheese softening, especially if they were not solid to start but not cook. Smoking cheese at these temperatures can take anywhere from a few days to three or four weeks, depending on the strength of the desired smoke taste.

It is also possible to make smoked cheese without the use of real smoke. Liquid smoke, which is created and refined from real smoke, can be soaked in cheese through a brine or mixed directly into milk while the cheese ferment. The taste created by liquid smoking is almost indistinguishable from real smoke and leaves less undesirable chemicals such as tar. In addition, the use of liquid smoke, while the cheese ferment, allows the desire to completely penetrate the cheese, which is usually achieved by smoking or cold smoking.

A variety of cheeses can be made in smoked cheese. Rauchkase and Applewood are two cheeses that come only in a smoked variety. Cheddars, Goudas and Gruyeres, although they have not always smoke, walk well with the taste of smoke and are often made in smoked varieties. Although any kind of cheese can be smoked, soft cheeses that will melt at room temperature, they will not stand well either hot or cold smoking and should be kochased only by liquid smoke.