Place both the curds in separate stainless-steel bowls. Light a cold smoker* using the sawdust, place the bowls inside and smoke the curds at 2°C (36°F) for 20 minutes. Combine the smoked curds in a bowl, season with a small amount of salt and whisk until smooth. It may be necessary to thin out the curds with a little milk if they are too stiff. Set aside in the refrigerator.
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