Mushroom Smoked Cheese
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If you own a smokehouse, make something savory for New Year’s Eve, like mushroom cheese!
Ingredients:
Procedure:
1. Grate the cheese, cut the cabanos into cubes, halve the olives, drain the mushrooms from the brine and rinse
2. Mix everything together and season with crushed garlic, salt and pepper
3. Ask your wife to give us 2 pairs of stockings, if you don’t have a wife, visit a shop and just buy them, put 0.5 kg of the mixture in each stocking and tie it up (the stockings must not be leaky, otherwise the cheese would spill out into the smoker, check before filling)
4. Hang the stockings in the smokehouse and smoke first with hot smoke for about 1 hour at a temperature of 60-70 °C to bind the mixture, smoke with cold smoke for 1-2 hours at a temperature of about 40-50 °C, the cheese will ooze and form a kind of egg in the stocking
5. Take the cheese out of the smoker and put it and the stocking on a board to cool down, remove the cooled cheese from the stocking and serve sliced with beer or wine, a tasteful affair!
Note:
Recipe sent to us by Dalibor Marounek
