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Smoked Cheese

post #1 of 9
Thread Starter 

Has anyone put together a list of cheeses and what they consider to be the best wood to use to smoke each cheese? 

post #2 of 9

I've smoked quite a few different cheeses, and to be honest; sharp cheddars and Havarti are my favorites.

 

My first batch ever (Dec. 2012), I used oak wood and that was a little strong, even after resting a couple weeks. Ever since then I use apple. It's the best. It almost sweetens the cheese. Usually 4 hours of smoke is what I shoot for.

post #3 of 9

i only smoked cheese a couple of times,sharp,sharp cheddar,jalapeno  cheddar,i use a mix of hickory and apple,they all came out good,i also smoked them for about 4 hours which i thought was good.

post #4 of 9

texas.gif  Good evening and welcome to the forum, from a beautiful sunny day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #5 of 9
Quote:
Originally Posted by smoking4fun View Post
 

Has anyone put together a list of cheeses and what they consider to be the best wood to use to smoke each cheese? 

 

Ask a hundred people to make a list and you will get a hundred different answers.  The fun of smoking cheese is making your own list. 

 

Have fun and enjoy comparing. :yahoo:

 

Tom

post #6 of 9

I like maple & cherry.

post #7 of 9

Monterey Jack, Mozzarella & mild cheddar  with apple pellets.

post #8 of 9

All I'v done is pepper jack, mozzarella and cheddar 

 

Gary

post #9 of 9

Oh yeah, I forgot about pepper jack! Smoke some of that, rest it a couple weeks, then slice it it up and put it on a tray with some crackers and pieces of hunter's sausage. Take it to your next gathering of friends and soak up the compliments!

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