Hickory Apple Smoked Process
These days, cheese producers and distributors who want to sell a smoked cheese product face a dilemma: they want the flavor and look of naturally smoked cheese, but they don’t have the time or resources to produce it with the quality it deserves.
Fortunately, you don’t need to resort to artificial flavors and coloring products to produce a smoked cheese product. At Barron County Cheese, we smoke cheese the old fashioned way, using cold smoking equipment fired by real hickory chips and dried apples. Read on to learn more about our unique cold smoking process.
Â Time-Tested Quality
When it comes to achieving a great smoked cheese flavor, there is no substitute for the real thing. At Barron County Cheese, we smoke cheese in small batches using our exclusive cold smoking process. Here’s how it works:
- First, we place the cheese in the cold smoking unit. A total of 10 racks can hold up to two thousand pounds of cheese at a time.
- Next, we place dehydrated apples and hickory chips into a heat generator, creating an abundant supply of smoke.
- Finally, after six hours of cold smoking, the cheese has reached its optimal color, texture and taste.
As opposed to hot smoking, cold smoking does not cook the cheese product. Instead, it is infused with a natural smoke taste for a set period of time. Your cheese product will never rise above 60 degrees throughout the process.
While you want a great tasting smoked cheese product, it helps to know that you can get it to retail as soon as possible. At our facility, we can provide up to 20,000 pounds per week of premium-smoked cheese. Whether you need to process large or small packages, we can accommodate the needs of even the most demanding schedules.