A tip I was given years ago was to sprinkle cornflour through the grated cheese before freezing to keep it separated. An added bonus is when making cheese sauce, the thickener is already there.
buzzy110,
Feb 14, 8:15am
Thanks for that. The last time I tried I only salted for 6 hours. I do not think that was long enough. I am working up to a Weber but in the meantime I have to continue using my ordinary old fish smoker. I will make some plum shavings for next time though. I'll also use davidt4's cure as well. It looks interesting.
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