Smoked cheese - Medleys
It's not everyone`s cup of tea, but being a Hungarian smoking food is part of our food culture. However smoking this cheese wasn`t our idea - it came from one of our local pubs. Rob Allcock, chef at The Longs Arms in South Wraxall is known for his smokery and smoking all kinds of food. So we went with his recommendation and tried it. A young Mini Baronet which has not been washed is smoked over an apple- and oak- wood mixture for 8 hours. That turns it into 'Medleys'. `Medley