Here's an article I stumbled upon just recently I thought could be helpful for you to read:
I know you can buy good smoked cheese in most every supermarket. And I love the typical kinds—cheddar, Swiss, Gouda, mozzarella. But what about other cheeses—would smoke add or subtract? I’ve experimented with grilling cheeses, putting them directly over the fire—in the protective embrace of a cast iron pan (like provolone for the classic South […] The post Smoke Your Own: The Cheese Edition appeared first on Mark Bitt...Smoke Your Own: The Cheese Edition
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