OfficielFromage & autresFumage à froid
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
Préparation
- 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.
Programme de fumage
- 1Fumage28 °CFumage 60%240 min
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La sécurité alimentaire relève de la responsabilité du cuisinier — respectez les températures à cœur et les avis ci-dessus.
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