A neighbor asked if I would smoke some cheese for her. Having never attempted this (but not wanting to walk away from a damsel in distress) I said I would do it. Now I have to figure out how and what kind.
I think I will use hickory on my first attempt saving my fruit woods (apple, plumb, and cherry) for later experiments.
My neighbor has no preference on what kind of cheese I use or how much of it. I'm wondering if anyone has experience with smoking cheese that would be a sure fire hit for my first attempt assuming I don't mess it up and melt the cheese? I was thinking simple - a block of hickory smoked cheddar.... Of course apple smoked cheddar might be good too.
Also, any direction on time and method. I've read to place a few hot coals on a hunk of wood far enough away from the cheese to make sure the temp stays between 60 and 90 degrees, but allows the cheese to absorb the smoke. but I'm not sure when I know it's done.
Any advice would be appreciated.
Mike
I think I will use hickory on my first attempt saving my fruit woods (apple, plumb, and cherry) for later experiments.
My neighbor has no preference on what kind of cheese I use or how much of it. I'm wondering if anyone has experience with smoking cheese that would be a sure fire hit for my first attempt assuming I don't mess it up and melt the cheese? I was thinking simple - a block of hickory smoked cheddar.... Of course apple smoked cheddar might be good too.
Also, any direction on time and method. I've read to place a few hot coals on a hunk of wood far enough away from the cheese to make sure the temp stays between 60 and 90 degrees, but allows the cheese to absorb the smoke. but I'm not sure when I know it's done.
Any advice would be appreciated.
Mike