一口大小的熏制干酪及其制造方法

本发明开发出一种熏制干酪，该熏制干酪为一口大小，具有浓郁的熏制风味，并且防止了在熏制处理后的干酪的表面产生的硬皮膜所导致的口感变差。发现了：通过对一口大小的干酪的总表面积中的40％～70％的表面进行熏制处理，其余的表面不进行熏制处理，可以得到能够同时品尝到浓郁的熏制风味和干酪本来的风味、入口即溶性良好、并且适口性高的一口大小的熏制干酪。 The purpose of the present invention is to develop a bite-size smoked cheese which has a robust smoked flavor while preventing a deterioration in texture caused by a hard film forming on the surface of the cheese that has been smoked. It was discovered that by smoking 40 to 70% of the total surface area of a bite-size cheese while leaving the remaining surface unsmoked, obtained is a bite-size smoked cheese which enables a robust smoked flavor and the original flavor of the cheese to be simultaneously tasted, and which has a good melt-in-your-mouth quality and is highly palatable.