Our Cob Smoked cheeses’ are cold smoked with corn cobs right at Sylvester’s. Cold smoking is when you have ice in the smoke house on top of the heat element and you only turn on the element long enough to achieve smoke with the cobs. Then you shut off the smoke house and let the smoke dissipate. This is about an 8-11 hour process. The hams, pepperoni and bacons and Kielbasa are also smoked with corn cobs. We can also use hickory or applewood.
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