
Smoking is a way to enrich the taste of cheese.
Smoke, by evaporating moisture in the cheese, brings fat to the surface of the cheese. Combined with smoke, fat has preservative properties - as long as the cheese is kept dry.
Smoking gives the cheese an interesting taste and a beautiful golden color. (Note: we paraffinize (wax) the cheese only after smoking.)
The key principle of smoking is weak fire. The cheese should not heat up (which may cause it to lose fat), but hang in a room filled with smoke, where the temperature is not higher than 4.5 degrees C.
The best types of wood for smoking cheese are oak and apple trees.