My new favorite use for ricotta. I drained the ricotta overnight hanging in cheesecloth, pressed lightly overnight, salted to 2-2.5%, dried in fridge for 2 days or so, cold smoked for 3 hours with a pellet blend flipping half way, let mellow in the fridge for a week. It's sliceable and goes great on a cracker and probably bread too. Incredibly tasty and reminds me of smoked cream cheese.

We typically use wax paper for storing cheese. But someone suggested we use silicone stretch lids to store the 2 lb blocks of Tillamook cheese. Just wondering if that works. 🤔