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