Smoked Cheddar

Directions

1. 1
   Combine the cheese, whisky, and syrup in a large freezer bag.
2. 2
   Seal the bag and place it in the freezer for 4 hours.
3. 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. 4
   Insert a remote thermometer into the cheese and place it in the smoker.
5. 5
   Smoke the cheese until it reaches an internal temperature of 39F (4C).
6. 6
   The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.