SMOKED CHEDDAR
Steps:
- Combine the cheese, whisky, and syrup in a large freezer bag. Seal the bag and place it in the freezer for 4 hours.
- Start your smoker and heat it to 85° to 105°F (30° to 40°C); you want to keep the smoke "cold," that is, at a slow smolder, using mostly wood chips.
- Insert a remote thermometer into the cheese and place it in the smoker. Smoke the cheese until it reaches an internal temperature of 39°F (4°C). The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.
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