- 44 Posts. Joined 3/2016
- Location: Nebaraska
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Wood for smoking cheese
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Welcome to the forum.
Depends on your personal taste, all the woods you mentioned plus Hickory, Cherry and Alder. Give them all a try, no need to do all of your cheese at once with one wood. Smoking is fun, stretch it out.
Presently I am smoking fresh cheddar curds and five year old sharp cheddar using a very pale blue/white corn cob smoke. Because the curds are moist they will be pulled at four hours while the cheddar will be pulled in the neighborhood of twenty hours.