www.sausagemaking.org

I am going to smoke some cheese for the first time using the CSG
I would like some info on how long to smoke etc.,
I believe I once read on the forum that its best to cut it into 1" sections first.
Any information welcome.

wallie

Here's some I did Wallie:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

I didn't cut them smaller, but I think most people do, I did them fro one full load of the CSG - 12 hours or so. They were fine after a couple of days maturing.

Phil

I have only ever done them in big pieces as you would get them from the shop. Even the cheap blue and white stripey pack stuff from the T word tastes good after a smoke.