The place I work was about to toss 800g of some really top-notch Somerset cheddar because of a minor blemish. I decided to offer it a good home and just cold-smoked (in 4 x 200g approx wedges) it over hickory for five hours. I'm gonna leave it vacuum sealed for a week for the smoke to really permeate and mellow. Can't wait to get stuck into it though!
by whateverartisdead