Small Grill chees
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.
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.