Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° to 30° C (68° to 86° F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90° C (104° to 194° F). Another method of "curing" used in less expensive cheeses is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner.
Smoked Gruyère cheese
- Juliet Harbutt. World Cheese Book. Penguin, Oct 5, 2009 pg .23
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