Small Grill chees

$4.00

After selecting a mold, bacas soak the cheese in saltwater, hang it from a beam, and smoke it using pine or spruce wood. This gives the exterior a golden hue, but preserves the creamy, white interior. Tasters describe the finished product as briny, smoky, and sharp, with notes of toasted chestnut.

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After selecting a mold, bacas soak the cheese in saltwater, hang it from a beam, and smoke it using pine or spruce wood. This gives the exterior a golden hue, but preserves the creamy, white interior. Tasters describe the finished product as briny, smoky, and sharp, with notes of toasted chestnut.

After selecting a mold, bacas soak the cheese in saltwater, hang it from a beam, and smoke it using pine or spruce wood. This gives the exterior a golden hue, but preserves the creamy, white interior. Tasters describe the finished product as briny, smoky, and sharp, with notes of toasted chestnut.