OficialQueso y otrosAhumado en frío
Cold-smoked cheese
Four hours of cool smoke, then a week to mellow
Cold smoking flavours cheese without melting it. Keep the chamber low and let heavy smoke roll; the rest in the fridge afterwards is what settles the flavour.
Firm cheese — cheddar, gouda or similar
Preparación
- Bring the cheese to room temperature and pat the surface dry.
- Cold-smoke at 28 °C or below for four hours.
- Vacuum-seal and rest in the fridge for a week so the smoke mellows.
Programa de ahumado
- 1Ahumado28 °CAhumado 60%240 min
Fotos
Aún no hay fotos — comparte la primera.
La seguridad alimentaria es responsabilidad del cocinero — respeta las temperaturas internas y los avisos de arriba.
Comentarios
Sin comentarios — sé el primero.