Pronounced “booter-keh-zuh,” Butterkäse is the German equivalent of mild cheddar in the states, which is to say it’s a ...

Smoked cheeses will generally have a golden brown rind. Note that a cheaper way for producers to add a smoky flavour to cheese is to use an artificial liquid smoke flavouring. Look for those that ...

In order to prevent fish from overcooking or turning flaky, cheese from melting, and fruit from becoming mealy, the temperature must remain below 86°F. What wood is best for cold smoking?

Read on to get Culture.pl's lowdown on one of the country's most characteristic culinary crafts. There is also a recipe for smoked head cheeses (cold cuts) made of pork. Other smoked meats mentioned ...