Have never heard of that. Yet another reason for a trip to Casa de EdI love cheese of all types but my favourite is Halloumi which is a cheese that originates from Cyprus. Fell in love with it while there in the late 80s and it has been a love ever since.
Blue Stilton is another favorite of mine too.Living on the edge of Amish country, I have access to a cheese wonderland! I’ve developed a great liking for Stilton for some reason.
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Yep, it can be very bitter right from the smoker. Best to vacuum seal it and put it in refrigerator for 3 weeks or more to mellow.Smoking up your own cheese isn't very difficult.
Just want to make sure that it's cool enough. Say low 60's and below. So your cheese won't melt on you.
I tried cheese that crumbled off the main piece after I just smoked it up. It was terrible. Tasted like the cheese came out of a dirty ash tray.
I've heard that if you want to eat cheese right out of the smoker. You want to smoke it for less time. Around 2 to 2 and a half hours. But I've never tried that yet.