Cherry wood a little aggressive for cheese? Mine was pretty smokey...

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Smoke Blower
Original poster
Dec 6, 2010
After doing some smoking with cherry wood, I am not sure I really like the flavor of it.  Just a little off for me maybe.  Is there a sweeter or lighter wood that would go better with cheese and poultry?  I ran extra sharp cheddar and colby and then did a little test with cream cheese. 

I am running about 60-80F.  I put 1:20 on the firm blocks of cheese and 30 min on the cream cheese.  I think it is the actual smoke flavor that does not excite me... 

Right now I am smoking 2 chicken breasts and will probably feel the same with them....  No problem infusing smoke flavor, just ned to find the right wood...


Smoking Fanatic
Feb 5, 2010
St. John, U.S. Virgin Islands
I also like either Cherry or Apple...just depends on the amount of smoke. Plus I always like the cheese a while after I've smoked it. Right away gets a bitter smoke taste to me, so I vac seal it and try, try, try to wait a couple weeks until I dip into it. Helps to do a batch, then wait a week and do another batch, I always had cheese that was "aged" the way I liked it and when I craved it I could eat it.

Good luck and if you really dont like the taste - give it away, someone will like it!


Legendary Pitmaster
SMF Premier Member
Oct 17, 2009
Hendertucky, Nv.
Let it rest for two weeks to Mellow. The strong taste will absorb towards the middle and become Super Cheese! I have some almost a year old and it's just getting prime.


Smoke Blower
Original poster
Thread starter
Dec 6, 2010
Is cherry wood a good selection for cheese?  Just seemed to not have that sweeter flavor I remember in some stuff I had before.  Would apple be a sweeter wood? If I wanted sweeter, what would I be looking for? 

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