Kraft used to make a Premium American cheese that was great for smoking. It had a higher melting point than most American cheeses. What do you folks use, now that it's not available? I'm looking strictly for American cheese. Anyone?
which American Cheese is best for smoking now that Kraft has stopped making "Premium American"
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Heat is the thing you want to avoid while smoking cheese. I try to keep my smoker below 80 degrees if possible, 70 is better. I think you'll find at these temps most any cheese will smoke well. There are plenty of cheese experts here and someone will be along to give further advice soon, I am sure. Good luck.