Some ideas sit on the shelf for years. This is one of them. Thankfully, we finally put it into action. We used the smoking tube to cold smoke a chunk of Parmigiano Reggiano. The cheese absorbed the smoke through the exterior layer. After smoking for 4 hours, we put the cheese into a vacuum bag and sealed it to help the smoke permeate the interior of the cheese. Tomorrow (okay, probably in ten minutes), we will dive into what we believe to be our greatest smoked cheese exploration yet. True Italians everywhere are rioting in protest, but let’s be real, a judicious amount of smoke can only make good things even better.
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