Category - Smoked cheese
Various types of cheese can be used for smokung, but frsh and semi-hard are the most suitable. There are different smoking techniques: cold smoking (+25 to +35°C), hot smoking (+70 to +90°C), and liquid smoking (using smoke concentrates). Depending on the smoking method, cheeses acquire different colours, aromas, and flavours.
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
