Smoked cheeses will generally have a golden brown rind. Note that a cheaper way for producers to add a smoky flavour to cheese is to use an artificial liquid smoke flavouring. Look for those that ...

Once the curds form, they're rinsed in cold water, arresting the acidification ... Though all young Gouda is delicious in recipes needing a good melting cheese, smoked Gouda is especially popular ...

In order to prevent fish from overcooking or turning flaky, cheese from melting, and fruit from becoming mealy, the temperature must remain below 86°F. What wood is best for cold smoking?