Smoked Cheese and Bacon - The Results

The Stilton and Edam cheeses were smoked for about 12 hours, the bacon nearer 30 hours. I've yet to taste the bacon but the cheeses are great. I didn't for one minute think that Stilton would take to smoking, but it has. They will, no doubt, improve further with a few days rest to allow the smokiness to equalise throughout the cheese.

Regrettably, the photo is not as good as the cheese. The photos that I feel are the best on the site are the ones I have taken with natural light and simple reflectors; I don't have an off-camera flash set-up... ...and it shows.

Smoked Cheese and Bacon

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