I want to do some smoked chedder and smoked guda for christmas gifts and want to find out what type of wood all you pros prefer for cheese.
any help is appreciated!
I like cherry, but limit it to 1 1/2 - 2 rows of sawdust in the AMNS cold smoker. Same for smoking Manchego, Oaxaca, and mozzarella cheeses. Cheddar can take a little more smoke; these are my experiences and not to be considered as fact. Whas I through?.