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.
Cheese,cheese,and more cheese
- Thread starter fish killer
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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.
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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