I have smoked several LBS of cheese of different flavors with Apple and it has turnd out great..
im just wondering what yall use for your taste of smoke..
My go-to blend for cold smoking cheese is 50% apple and 50% maple. My second go-to blend is 50% apple and 50% pecan. Depends what I have on hand and the kind of mood I'm in basically....and what I feel like smelling for 4 hours! LOL
You got that right on the smeeling for 4 hrs..... hahahahahaha
I am sticking with the crowd and going for Apple for tomorrow's batch. I have a batch of Pear drying in the basement that will get a chance in early March. Thinking of trying it with a softer cheese or cutting it with 25% Apple.
For you folks using Maple, any particular variety you find works best? Anybody try plum?
Bourbon barrell are good. real slow burn.