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Danny Gaulden's Smoked Cheese


See Instructions

Cut up Jack, Swiss, or whatever you like, and put in a metal mold, or bowl. Put in smoker and place it as far away from the heat as possible, and put the smoke to it. Guess what...this is one time that you don't want a lot of heat, and a cooler climate will work great for you. After about an hour and a half, place cheese into a little hotter smoking area, if it hasn't melted, and melt it. Keep the smoke on it! Take out of pit, and put in refrigerator, and chill. Take out of mold, and enjoy! The cheese will be a little drier than before smoking, but very good. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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