Smoked Cheese (Portion) is most often smoked using the cold method, as the hot method is performed at temperatures that would melt most cheeses. Cold smoking is preferred for cheese since the temperatures used in cold smoking typically range between 70 and 90 degrees, warm enough to soften the cheese, but not warm enough to melt it, 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. Smoked processed cheese has a mild, smoky taste. Flavor: Smoky, Mild Fat in dry matter 45%Packing: 2.3 kg approx.<\/p>\n
| Packaging Type<\/td>\n | Vacuum packed<\/td>\n<\/tr>\n | ||||||||||||
| Product Type<\/td>\n | Cheese Smoked Portion<\/td>\n<\/tr>\n | ||||||||||||
| Brand<\/td>\n | Gourmet Foods<\/td>\n<\/tr>\n | ||||||||||||
| Shelf Life<\/td>\n | 1 Month<\/td>\n<\/tr>\n | ||||||||||||
| Storage Temperature<\/td>\n | 35 \u2013 40 degrees F<\/td>\n<\/tr>\n | ||||||||||||
| Weight Per Piece’s<\/td>\n | 200 g approx<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Visit More Products (Click Here<\/a> (Gourmet-foods))<\/p>\n","protected":false},"excerpt":{"rendered":"
|