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]] Smoked cheese is any Cheese that has been specially treated by Smoke-curing . It typically has a yellowish-brown outer "skin," which is a result of this curing process. Smoke curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 70° to 90° F . Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 100° to 190° F . Another method of "curing" used in less expensive cheeses is to use artificial Smoke Flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner. Some smoked cheeses commonly sold include smoked Gruyère , smoked Gouda , Rauchkase , Scamorza and smoked Cheddar . |
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