At Laboratorio Prodor we produce liquid smoke for making smoked cheeses. It is obtained from American walnut wood reduced to sawdust and burned in special ovens in which temperatures, humidity and dwell times are controlled to separate the volatile substances from the tars.
The volatile substances deriving from the combustion of wood are forced to pass through a column of water to absorb the particles that will be used to smoke the products. The liquid is decanted and then filtered, stabilized and analysed. Direction of use: shake the liquid smoke before use. Soak the cheese in water for a few seconds, to clean the rind from any foreign substance. Then soak the cheese in the liquid smoke from 20 to 30 minutes, depending on the desired intensity of colour and aroma. We recommend to carefully dry the cheese after smoking. The cheese can be smoked at any time during aging period. Store the product at ambient temperature.