Naturally wood smoked cheese
AssigneeHilmar Cheese Company
InventorJeremy McLeod
Life of this patent
Estimating the term…
Abstract
A smoked cheese is prepared by exposing the cheese curds to smoke. The smoked cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire formed shape of cheese. In an embodiment, the cheese curds can be formed into a block.
Claims22
A method of producing a smoked cheese comprising
- producing cheese curd;
- adding wood smoke to cheese curd at a ratio of 0.001 to 1 m3 of wood smoke to 1 kg of cheese curd;
- incubating the wood smoke with the cheese curd at temperature range of 4 to 55° C.;
- and
- forming the cheese curd into a desired shape of smoked cheese.
The method of claim 21 wherein the block of smoked cheese is evenly smoked.
(canceled)
(canceled)
The method of claim 21 wherein the block of smoked cheese is about 640 pounds.
The method of claim 21 wherein the block of smoked cheese is about 40 pounds.
The method of claim 21 wherein the block of smoked cheese is about 5 pounds.
A smoked cheese block produced by the method of claim 21.
Dependencies are inferred from the claim text.