Like to try

[Okiejoebronco25]

Curious. Never heard of smoking cheese. Just got a first smoker and definitely curious. My daughter loves all kind of cheese. Today I did cream cheese but didn’t know you could do other like cheddar. Can someone post a link of for beginners how to?

 

[JLinza]

Smoked a little bit of cheese

Been planning a cheese smoke for a while now but the mild winter has kept me from doing it. Woke up Friday morning to this and decided the time was perfect We have been buying cheese now for a while for this smoke and managed to gather 30lbs. My mom had 10lbs for me as well but the snow...

www.smokingmeatforums.com

This might help. I stumbled upon this from TNJAKE . I've not done a lot of cheese, so I'll leave the rest to the experts. Any questions just ask... someone will point you in the right direction

 

[forktender]

Curious. Never heard of smoking cheese. Just got a first smoker and definitely curious. My daughter loves all kind of cheese. Today I did cream cheese but didn’t know you could do other like cheddar. Can someone post a link of for beginners how to?

The search feature has a bunch of threads on this topic.
I just entered smoked cheese in the search bar.
https://www.smokingmeatforums.com/search/8125579/?q=smoking+cheese&o=relevance

Good luck, smoking cheese is pretty easy.
Dan.

 

[Brokenhandle]

Being from New Jersey helps you, as you will have cooler weather. People from the south are at more of a disadvantage. You need to do it when it's cool, to not melt your cheese. My personal preference is four hours of cold smoke with apple pellets. With an overnight rest in fridge uncovered before vac sealing. Just know it will make your fridge smell like smoke... we are good with that as it's the garage fridge for pop, beer, and the like. I smoke a fair amount of cheese so letting it rest and mellow for awhile in fridge isn't an issue. But it's a personal preference... try a few different variations to find what you like best.

Ryan

 

[912smoker]

Similar to this


BUT DIFFERENT

Keith

 

[Fueling Around]

Ryan Brokenhandle has you covered on the basics.
Cool weather is your friend.
I have limited days in Florida, but I still got in a couple of rounds.
I'm still in the window here in Minnesota and will cold smoke a few bricks
You will not be able to use your Bronco with any kind of fire to smoke brick cheese.
Cream cheese is almost indestructible so don't use that as a guide to smoking other cheeses.
Get a smoke (pellet) tube. I switch between apple and hickory pellets.
I have smoked bricks of cheddar, Gouda, Swiss, mozzarella, and others I don't recall. Smoke the cheese you prefer to eat.

 

[forktender]

Similar to this
View attachment 717913

BUT DIFFERENT

Keith

Keith, I think we have all done that once or twice.
The time I did it, the whole Maze went up in smoke at the same time, I was so mad at myself for not putting a high temp alarm in the smoker, I do now. LOL!!!
The time I did it, I had over 15lbs of cheese in the smoker, bought by three friends. I felt so bad that I bought replacement cheese the next day, and it wasn't cheap cheese, either. Like I said, I set a hi temp alarm now whenever I cold smoke anything, just in case. Heck, I always set a high/ low temp alarm for everything that I smoke these days. My mind isn't as sharp as it once was, to say the least. LOL!!!

Dan.