Looking for some advice on the best way to cold smoke ricotta cheese. I know it has to be fairly dry, but other than that I would like to hear some thoughts and advice on the best approach, time, wood chips to use (I'm partial to apple, but open to advice). And maybe some ideas on what else to do with said ricotta. I'm currently using it as a gnudi app, but throw some more ideas my way!
Thanks everyone in advance!