Smoking hard cheese?

Discussion in 'Cheese' started by carson627, Jul 28, 2010.

  1. carson627

    carson627 Smoke Blower

    Can you smoke a hard cheese like parmesan?
  2. squirrel

    squirrel Master of the Pit OTBS Member

  3. carson627

    carson627 Smoke Blower

    Thanks Squirrel!
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Yes you can smoke parmesan, I've done a few chunks and it was awesome.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now smoked Parm sounds great to me. I bet it can be good too.
  6. ak1

    ak1 Master of the Pit OTBS Member

    You can pretty much smoke any cheese.
  7. carson627

    carson627 Smoke Blower

    Does it hold up to temps better than cheddar?  It's so blinking hot here that cheddar/mozarella would melt just sitting in a cold smoker.
  8. squirrel

    squirrel Master of the Pit OTBS Member

    It will sweat, but it does hold up better than mozz. Gosh, any cheese holds up better than mozz, I can look at wrong and it melts.
  9. ak1

    ak1 Master of the Pit OTBS Member

    Squirrel, I'm sure if you looked at me, I would melt as well![​IMG]
  10. squirrel

    squirrel Master of the Pit OTBS Member

    Awww, that is so sweet! AK1![​IMG]
  11. carson627

    carson627 Smoke Blower

    I just pulled a wedge of parmesan smoked with cherry using my new a-maze-n smoker. Delicious!!! I'll let it rest for a week or so (I have to go out of town or it wouldn't last!) :)
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Dont forget the pics - I am gatherin a group of cheeses for a smoke in the next couple of weeks


    Fresh Mozarella

    Pepper Jack


    Monterey Jack


    are on the list so far -

    If I can find some affordable reggiano will add that too
  13. dale5351

    dale5351 Smoking Fanatic

    I've got cheese blocks in the frig waiting for the temperatures to go down here.  We've had two weeks of 95-100 F outside during the day, and hardly lower than 80F at night.

    I have a variety of sawdust to use in my A-Maze-N smoker, and will have to restrain myself from putting all the cheese on at once so that I can test them each out.  Got Oak wine barrel, oak whiskey barrel, peach, hickory and maple.    Can't wait, but I think that these temps are too high -- even with ice blocks.

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