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Wood for Cheese?

post #1 of 13
Thread Starter 

Been gone awile and it is good to be back, finally relocated and the smoker is up and ready to run. this might be a open ended question but who has an opinion on their favorite woods for various cheeses?


thanks for your imput,



post #2 of 13

hickory and apple for harder cheeses.


I like alder and chardonnay vines for soft cheeses.

Edited by bbally - 12/19/10 at 5:37pm
post #3 of 13

I really like Apple and Pecan for cheese. I have also used wine barrel and whisky barrel too with great success

post #4 of 13

I use Apple or cherry for my cheese




No Creosote! A-Maze-N Smokers

post #5 of 13

My favorites are apple and pecan. Hickory is also good on your harder cheeses.

post #6 of 13

I use apple. cherry, and and peach.

post #7 of 13

I just used grape... i'll let you know in a week.

post #8 of 13

@mole177, I look forward to hearing how that turns out. I have been trying to experiment with some new wood and that was one I was kicking around.

post #9 of 13

I used hickory and white oak. I will also let you know in week.

post #10 of 13

maple, alder or apple work well with cheddar.

post #11 of 13

I am an apple person, but hickory and maple work well also.

post #12 of 13
Thread Starter 

icon_cool.gif Thank-you all for your imput,


Apple seems to be to be the vavorite. a soft cheese such as Blue or Gorganzola the same or a heavy wood? the group that took my old (500lb)smoker have since become world famous for their smoked blue cheeses but alas do not want to share. i am patiently waiting (not) the delivery of the Magnum Pig smoke generator (thanks to the review here) and ready to jump back into the hard cheeses (35lbs in the deep cooler) i will update as progress. the generator should be here on the 24th. my wife still does not understand how this is a gift for her......



post #13 of 13

I used apple  and cherry in the past, chips that is. Now I have the AMNS.

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