Has anyone had Steve's Hot Smoked Cheese? It is an excellent quality smoked soft cheddar and is smoked for 6 hours using a hot smoke. It is only aged around a week and has no ashy taste. Just wondering how the hot smoke is able to prevent the ashtray taste after such a short aging.
Can't see how they can hot smoke and not have the cheese melt!
Are you sure the "hot" doesn't apply to the taste (bite) of the cheese?
Jim O