Smoked Cheddar

• 2-pound (900-g) block Cheddar cheese
• 1 tablespoon Canadian whisky
• 2 tablespoons maple syrup

1. Combine the cheese, whisky, and syrup in a large freezer bag.
2. Seal the bag and place it in the freezer for 4 hours.
3. Start your smoker and heat it to 85 to 105F (30 to 40C); you want to keep the smoke cold, that is, at a slow smolder, using mostly wood chips.
4. Insert a remote thermometer into the cheese and place it in the smoker.
5. Smoke the cheese until it reaches an internal temperature of 39F (4C).
6. The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.

cheddar cheese, canadian whisky, maple syrup

Taken from www.epicurious.com/recipes/food/views/smoked-cheddar-388905 (may not work)