Good morning, everyone. Today I am attempting to smoke cheese for the first time. I am going to practice with a block of cheddar and Gouda. I have researched this process quite a but bit but have seen a lot of conflicting information. Seems that there is a consensus on using apple wood for the smoke but I also have available to me cherry, maple, peach, mesquite, hickory and pecan if one of those would be more suitable. Where I am confused is about the smoke time. I have seen that some smoke cheese as much as 6 hours, others as little as 3 hours. Also, the amount of time to allow the cheese to rest before eating confuses me somewhat. To those of you in the know I would appreciate some guidance in smoking times, resting and any other information you deem pertinent.
By the way, I am using the Masterbuilt cold smoker attachment because I have such a large supply and variety of wood chips. My preference would obviously be the AMNPS but here in Mexico I have no access to pellets aside from buying from importers which is prohibitively expensive. I should also mention that I am 5,000 feet above sea level, if that is even relevant to cold smoking.
Thanks for any help you can offer and have a great day.
By the way, I am using the Masterbuilt cold smoker attachment because I have such a large supply and variety of wood chips. My preference would obviously be the AMNPS but here in Mexico I have no access to pellets aside from buying from importers which is prohibitively expensive. I should also mention that I am 5,000 feet above sea level, if that is even relevant to cold smoking.
Thanks for any help you can offer and have a great day.
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