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Time to try some cheese

post #1 of 11
Thread Starter 

Now that it's starting to cool off, I would like to try smoking some cheese. What seems to be the favored kind of wood to use? Will probably start with an aged cheddar. Opinions please.

post #2 of 11
I like apple, cherry, peach, alder, maple, pecan or a mixture of those.
post #3 of 11
Don't forget to add the old "corn cob"to that great mix as well...a New England favorite
post #4 of 11
I like maple for cheese.
post #5 of 11

I like Fruit woods or Hick. for mine . Usually Cherry and Hick. combo.

 

Yea, soon as this danged Sciatica lets me ,I'm doing some Cheese .

 

Later...

post #6 of 11
Thread Starter 

Thanks for the replies. Probably start out mild with some cherry and alder and go from there.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by knuckle47 View Post

Don't forget to add the old "corn cob"to that great mix as well...a New England favorite


Had not heard of that before. Sounds interesting.

post #8 of 11
Years back we'd save them ( corn cobs) all summer long and dry them out. Come fall they'd smoke hams and cheese in the smoke house. I was younger and had no interest other than eating the stuff and some other teenage standards. It took 3 decades for the "need to know" to develop. You can find the cob pellets on Todds pages for the AMPNS.

One thing about northern Vt, maple maple everywhere!
post #9 of 11
Thread Starter 
Quote:
Originally Posted by knuckle47 View Post

Years back we'd save them ( corn cobs) all summer long and dry them out. Come fall they'd smoke hams and cheese in the smoke house. I was younger and had no interest other than eating the stuff and some other teenage standards. It took 3 decades for the "need to know" to develop. You can find the cob pellets on Todds pages for the AMPNS.

One thing about northern Vt, maple maple everywhere!


Thanks for the info. I will take a look at those. Spending most of my life in WI, I have enjoyed some of the best cheeses to be had. Can't find too many WI cheeses out here in PA so I will have to try and make do with what I can find here. Maybe plan a trip back there for some 5 and 10 year old cheddar at some point. That stuff is aesome and really good smoked.

post #10 of 11

I like apple, let us know how you do, and remember worthless.gif 

 

Good luck

 

DS

post #11 of 11
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

I like apple, let us know how you do, and remember worthless.gif 

 

Good luck

 

DS


Sorry, don't have any 'in process' pics. Just did a couple of pieces to get my feet wet. Will let it age another week or two and then see how I did.

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