New here from WV

[smokeyx2]

Been cold smoking cheese turns out good but not great is one kinda wood better than another

 

[Fueling Around]

Welcome to Smoking Meat Forum (SMF).
Currently in NW Minnesota, but soon to be basking in central Florida for the winter

I cold smoke cheese every few years.
Hickory is the strongest I go for wood and make sure it is a very light smoke.
Smoked cheese needs to rest to let it mellow.

 

[Colin1230]

Welcome to the forum smokey, glad you joined us.
I smoke cheese several times a year (fall, winter and spring) because our kids keep asking for it. I use a light apple wood smoke for two hours with a 6" A-maze-N pellet tube. After vacuum sealing it goes in the frig for thirty days to mellow.
Tell us a little more about your process and maybe we can help improve it.
Again, welcome.

 

[SmokinEdge]

Welcome from Colorado.
Fruit wood is your friend with cheese, at least it is for me. Beach wood or alder works too.

 

[JLeonard]

Welcome from Mississippi!

Jim

 

[pushok2018]

Welcome from California!

 

[02ebz06]

Howdy, and welcome to the group from New Mexico.

 

[6GRILLZNTN]

Welcome from Middle TN! Like others have said, fruit wood, and some time to mellow sealed up in the fridge. I wish it would finally cool off enough so I can start on my first batch of smoked cheese.

 

[Bigtank]

Welcome from NW Iowa I use pecan/cherry in a A-MAZ-N pellet tube. I let it firm up and rinse any oils off and pat it dry. Then let it mellow overnight in the fridge before vac pac.

 

[gmc2003]

Welcome aboard.

For cheese Fruit wood for the wife and I. Hickory for the kiddos. If you can find it or make it. Dust will give you a cleaner smoke then pellets. I normally go about 2-3 hours. Take a slice from the middle of one of the blocks and see how it's progressing. If it's to week then continue smoking. If it's just right pull it off. Try it again the next day. If it's not strong enough then put it back on the smoker.

Dust in the maze:

Finished product:

One more thing. With cheese don't go by the color only. I've had cheese that didn't take on any color and still had that smokey taste. Also just because you don't see the smoke coming out of the stack. Doesn't mean your not smoking. Let you nose tell you.


Chris