Most cheeses are aged atop of a board. Wonder what it would taste like to smoke foods with these boards. What if you smoked the cheese with its own board? What if you smoked the cheese with the wood taken from a matching wine? Discuss.
I'm still trying to wrap my head around the idea of smoking cheese using wood from a matching wine. Good Lord...it's genius!
TOk, so driving home home I came up with this idea... place a steak one a board from a malbec wine and fire it over a board used to age bleu cheese. Top it with a bleu cheese sauce, serve it one the malbec wine board with a nice glass of malbec.
don't you just love the spelling/grammer errors with the smart phone's auto word? As a secretary, I really enjoy a lot of the posts on this forum. Sometimes they have such different meanings!
I just read somewhere that the FDA is cracking down on aging cheese on planks. Something to do with bacteria even though thats what is needed to make cheese. So you cheese lovers may want to learn the art of cheese making or find someone who does. I know I run the risk of this reply turning political and I am not trying to do that so please no political comments.
