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Smoking halloumi


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I thought I'd give some apple-smoked halloumi a go today (together with a couple of pieces of spare cheddar).  I'm not sure how it's going to turn out, to be honest.  I patted the cheese dry before cutting it into smaller blocks and putting them in the smoker, but by the time I took them out after three hours they'd got a bit "sweaty" again.  Enough to leave obvious moisture marks on the chopping board I put them on when I took them out.  Before and after:




I'm wondering if it might be better to take the halloumi out of its packet and just leave it open in the fridge overnight before smoking or something like that.


Edited by JamesF
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