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Smoking cheese in the dark

Hi from a autumn feeling Manchester UK. Decided to smoke some English cheddar on the XL. Using a maze cold smoker and coated half the cheese in sweet Spanish paprika. Wood used was apple. Smoked for an hour. Tasted wonderful. Vac packed and put in the fridge to let flavours develop for a few weeks. photo 20130905_210912_zps301a88b2.jpg

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