I am an avid smoker (food, not tobacco...
) I am new to cheese so not real experienced, but have made the simple, fresh cheeses. Question is, has anyone smoked neufchatel? I have looked but I find absolutely no mention of it anywhere. On this forum or any other. Why? Is there a reason I shouldn't, (I'm going to try unless I am told a good reason not to. Worst case it's a perfectly good batch of cheese goes to waste.)
Any any advice, warnings, comments?