"Kevin S. Wilson" > wrote in message
...
> On Sat, 01 Jan 2005 17:15:56 GMT, bbq > wrote:
>
> >Buy smoked cheese or do without. Not
> >worth the effort.
>
> My guess is that most commercially produced "smoked" cheese never came
> within 50 feet of a wisp of smoke.
>

Cor blimey. That's a big smoker for a wee hunk of cheese.

Maintaining a suitable temperature could also be problematical <g>

Graeme