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Cheese,cheese,and more cheese - Page 2

post #21 of 23
Quote:
Originally Posted by OldCanalSmoke View Post

I am sure this has been answered ad nausea, but  what woods are good what what (typical cheddar, swiss, prov, etc) cheeses. Anyone point out a list please?

Milder woods In my opinion are the best for cheese. Apple, pear, peach, cherry, alder, pecan or combinations of those woods are what I typically use.
post #22 of 23

We tried smoking cream cheese with a chipolte crust, its our new favorite! I have to try the  Mozzarella now. thanks!

post #23 of 23
Quote:
Originally Posted by Hwy199 View Post
 

We tried smoking cream cheese with a chipolte crust, its our new favorite! I have to try the  Mozzarella now. thanks!

 

I have recently started smoking fresh Mozzarella along with my usual range of cheeses and I find they smoke well. They firm up nicely and it completely changes the texture. The smoke does not penetrate as well as with hard cheeses like Cheddar - maybe because of the higher water content.

 

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