I'm thinking of smoking some cheese just curious as to how long to smoke a block of chedder and what kind of wood provides the best falvor
I've found that I prefer Monterey Jack, Pepper Jack, and Gouda for smoked cheeses. I smoke mine for 2 to 3 hours, in butter-stick size hunks. As in, I get a big hunk of cheese, but then trim it down to the size of a butter stick, only because I like that size for slices for crackers. I use an AMNPS with the Pittmaster pellets for my smokes. I need to do a cold smoke mailbox mod for my MES30, as I find the cheese tastes like creosote as soon as it is finished, but vacccum sealing and letting it rests for a few weeks makes that go away. A mailbox mod should help with that. Mr. T seems to be the authority on smoked cheese around here. Have a view at this thread for a ton of great info. http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view
Thanks to you and others for that tip. I tried my homemade cold smoker a week ago, and the cheese tasted, well, exactly as you describe! Yucch. However, rather than throw it out, I let is sit on the counter for a few hours, and then I vac-packed it. Today (a week later) I tried it, and it is starting to taste pretty good. I'll keep sampling each week, and see how it improves.Do not be tempted to try the cheese until it has rested for at least 2-3 weeks or you may be disappointed. When it first comes out of the smoker it can taste as if you have just rubbed it around in an ashtray. It takes time for the smoke flavours to mellow and to penetrate into the cheese.
Thank you, Wade! I just tested my mailbox mod today, and threw a piece of gouda on the rack just for fun. After two hrs of smoke, the cheese looks just like it did when I put it on, no color. I stuck it back in a baggie in the fridge. I'd better take it out of the baggie & let it air!Out of all the cheeses I smoke I find that the most popular is the good old cheddar. As has been said above it is best to cut it into smaller blocks for smoking - 250 g (8 oz) works well for me but you can go a bit bigger or smaller without a problem - as what you are trying to get is a good surface area for the smoke to penetrate.
I smoke for 2-3 hours in a light hickory smoke as I like the "sweetness" of the hickory. Do not worry if the cheese has not developed any colour on the outside as this is not required for the flavour. In fact too much colour can indicate that you have over smoked.
Once it has come out of the smoker it is important to let it rest uncovered in the fridge for several hours (or overnight) to allow any surface moisture to dry. This will help the cheese store longer.
Do not be tempted to try the cheese until it has rested for at least 2-3 weeks or you may be disappointed. When it first comes out of the smoker it can taste as if you have just rubbed it around in an ashtray. It takes time for the smoke flavours to mellow and to penetrate into the cheese.
One last tip. Make more than you think you will need because once you have tasted it you will be wanting more.
In warmer weather smoke it at night with a large tray of ice in the smokerYou need a smoke generator like a AMNTS. Cheese needs to be cold smoked. Pit needs to.stay unxer 80*. Fall, winter and spring are obvously prims times.