smoked cheez

smoked cheez koee bhee cheez haye jise vishesh roop seey dhuein-upchaar dwara upchaarit kiya gayaa haye. isamen aam taur parr ack peela-bhura baahari kosh hotaa haye joe iss upchaar prakriya kaa parinam haye.
prakriya.
dhuein kaa ilaaj aamtaur parr dou tarikon mein seey ack mein kiya jaataa haih thandaa dhumrapan aur germ dhumrapan. colled-smoking vidhi (joe bhojan key aadhar parr ack maheene taka leey sakati haye) bhojan koo 20° aur 30° celsius (68° aur 86° fahrenheit) key beach dhumrapan karati haye. germ dhumrapan bhojan koo 40 degree seey 90 degree celsius (104 degree seey 194 degree fahrenheit) key tapman parr upchaarit karke aanshik roop seey yaa poori tarah seey pakaata haye.
ack anya vidhi, joe aamtaur parr cumm mahangi cheezon mein upayog kii jaati haye, vaha haye nakali dhuein key swaad kaa upayog karna taaki cheez koo dhuein kaa swaad aur khaadya rung diyaa jaa sakey taaki baahar kii or adhik paaramparik tareeke seey dhuein kaa sevan kiya gayaa hoe.
aam smoked cheez.
aam taur parr utpaadit aur beche jaane vaale kuchh smoked cheezon mein smoked gruerre, smoked gauda (rukkas), provolone, rauchake, scamorza, sulguni, osisipek, finsk rigost aur smoked chedder shamil hain.

