Smoked Cream Cheese

We put several blocks of cream cheese into a pan. Because it was a cool day, we did not put the pan of cream cheese on another pan of ice. We put the cream cheese into a smoking cabinet and fired up our smoking tube. We cold smoked the cream cheese for two hours. The rich, lactic, fatty cream cheese absorbed the heavy and smooth hickory smoke. The uses for the smoked cream cheese are as far-reaching as cream cheese’s customary uses: from topping a bagel to smoked cream cheese frosting for carrot cake, to smoked cheesecake or smoked dips (think artichoke and spinach or hot clam), or cream cheese glaze for doughnuts.

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