Smoked Cheese

Hi All,

Cooking is more than a hobby to me, it's a serious addiction. One of my specialty areas is smoking fish, fowl, meats and cheeses. It's easy and the results will quickly make you a hero at parties. There are many ways to do this, but for simplicity sake I like the Brinkman electric water smoker, which can be found at any big box hardware store or online.

Pictured here is smoked jack cheese, the least expensive and most flavorless cheese I know. Smoked it's heavenly. Those showing black spots inside had sundried pitted kalmata olives mixed in. To make it I buy 5 pound bricks of jack, and cut them into approximate 3/4" cubes. Lightly spray oil into pyrex bowls, and pile the cubes of cheese as high as you can. The heat in the smoker melts the cheese into the bowls while smoke in the chamber adds flavor. Refrigerate, serve, enjoy, and listen to compliments from your friends.

If you want more information about getting started on this, email me.

This is a phantogram, so best viewed back at an angle.

Barry Rothstein

I send out a weekly email of these. If you'd like to be included, please go to the contact page and send me an email.

Previous Images of the Week