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Cold Smoking Provolone Cheese?

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Been a while since I tried it, but saw a half block of Provolone Piccante Cheese today. Bought it back with me to see what it is like cold smoked. Has anyone cold smoked it before, it is similar to cheddar so as a guess would estimate 2-3 hours. But if anyone has any direct experience of smoking it. Would be grateful for clarification.

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What can the worst that happens give it a try with an offcut and see what it's like or just go for it. What wood dust flavour will you use? Orange, cherry?

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Mate . It’s got to be the same as Bavarian smoked processed cheese you get in shops ? 

I used to eat kgs of the stuff 

Edited by Raptor72

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