Wow. Cold smoked with hickory for maybe an hour. It's a soft cheese, with a long time to age afterwards it doesn't take much. We used the cheese on home made pizzas and it completely changed the flavor profile of the pizza in a very good way. I took the photos off my phone, but you'll have to trust me, multi bueno.
Edit: found the pic, if nothing else it highlights my inability to roll out a crust, but since we like pics, here we go...
Edit: found the pic, if nothing else it highlights my inability to roll out a crust, but since we like pics, here we go...