Well, since it's the coldest October here since '68, I figure I'll smoke some cheese tomorrow. I found a nice wedge of Jarlsberg cut from a wheel. Question is, should I remove the wax on the edges of the wedge or do you know if I'll get enough penetration as is? How about the natural rind on a gruyere brick? :help:
Thanx,
Fred
Thanx,
Fred