Smoked Cheese

Discussion in 'Cheese' started by smoking4fun, Mar 24, 2015.

  1. smoking4fun

    smoking4fun Smoke Blower

    Has anyone put together a list of cheeses and what they consider to be the best wood to use to smoke each cheese? 
    Last edited: Mar 24, 2015
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    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.
  3. smokerjim

    smokerjim Meat Mopper

    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.
  4. [​IMG]   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.

  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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. [​IMG]

  6. ak1

    ak1 Master of the Pit OTBS Member

    I like maple & cherry.
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Monterey Jack, Mozzarella & mild cheddar  with apple pellets.
  8. All I'v done is pepper jack, mozzarella and cheddar 

  9. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    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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