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Minimum Order
Place of Origin:
-
Price for Minimum Order:
-
Minimum Order Quantity:
18 Metric Ton
Packaging Detail:
Box, Bulk, Vacuum Pack
Delivery Time:
14 days
Supplying Ability:
300 Metric Ton per Month
Payment Type:
T/T, L/C
Malaysia
Persona de contacto Mr. Hassan
1 st Floor Block A-2 Union Building, Plaza Free 5 Tingkat, Jalan Tunku, Abdul Ra Rahman, 936, Bintulu, Sarawak
Smoked cheese is a cheese that has been specially treated by smoke-curing.
It typically has a yellowish-brown outer "skin," which is a result of this curing process.
Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between *0° to *0° C. Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from *0° to *0° C. Another method of "curing" used in less expensive cheeses is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner.
