Perfect for adding a unique, smoky depth to a wide variety of cheeses—from soft to hard varieties—as well as meats and more! This versatile liquid smoke can be incorporated at multiple stages of production: added to the milk, mixed with the brine, blended into the curds, or even sprayed or soaked onto the final cheeses for a bold, smoky finish. Suggested Dosage Rate: 3 ml per kg of finished smallgoods, or 10 ml per litre of pumping brine. The dosage can be adjusted to suit personal preference. We recommend conducting a small trial to determine the desired strength and achieve the perfect balance for your products.
