Talk:Smoked cheese

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Why is cheese smoked? Isn't cheese itself a preserved food? How does smoking change the nature of the cheese? Will it still melt the same way? — Preceding unsigned comment added by 69.115.208.61 (talk) 22:34, 20 January 2017 (UTC)[reply]

Is it common to all or most countries or cheeses? I have seen it here in the states but I have only seen it once in Britain. Ron James 007 (talk) 18:24, 18 June 2008 (UTC)[reply]

It can be bought from British supermarkets such as Morrisons or Sainsburys quite often. In Morrisons, it would often be called either Austrian smoked cheddar or Bavarian smoked cheddar. ACEOREVIVED (talk) 19:49, 24 November 2010 (UTC)[reply]

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Should there be some mention of Churuya-san? —Preceding unsigned comment added by 71.112.158.248 (talk) 09:16, 29 April 2009 (UTC)[reply]

Liquid smoke usually is natural, not artificial, and contains the same flavor and color components as smoke, not food color.Gigemag76 (talk) 23:17, 3 May 2009 (UTC)[reply]