Time to try some cheese

Discussion in 'Cheese' started by chewmeister, Oct 18, 2014.

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Now that it's starting to cool off, I would like to try smoking some cheese. What seems to be the favored kind of wood to use? Will probably start with an aged cheddar. Opinions please.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I like apple, cherry, peach, alder, maple, pecan or a mixture of those.
     
  3. knuckle47

    knuckle47 Meat Mopper

    Don't forget to add the old "corn cob"to that great mix as well...a New England favorite
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I like maple for cheese.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I like Fruit woods or Hick. for mine . Usually Cherry and Hick. combo.

    Yea, soon as this danged Sciatica lets me ,I'm doing some Cheese .

    Later...
     
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks for the replies. Probably start out mild with some cherry and alder and go from there.
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Had not heard of that before. Sounds interesting.
     
  8. knuckle47

    knuckle47 Meat Mopper

    Years back we'd save them ( corn cobs) all summer long and dry them out. Come fall they'd smoke hams and cheese in the smoke house. I was younger and had no interest other than eating the stuff and some other teenage standards. It took 3 decades for the "need to know" to develop. You can find the cob pellets on Todds pages for the AMPNS.

    One thing about northern Vt, maple maple everywhere!
     
    Last edited: Oct 19, 2014
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks for the info. I will take a look at those. Spending most of my life in WI, I have enjoyed some of the best cheeses to be had. Can't find too many WI cheeses out here in PA so I will have to try and make do with what I can find here. Maybe plan a trip back there for some 5 and 10 year old cheddar at some point. That stuff is aesome and really good smoked.
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I like apple, let us know how you do, and remember [​IMG]  

    Good luck

    DS
     
  11. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Sorry, don't have any 'in process' pics. Just did a couple of pieces to get my feet wet. Will let it age another week or two and then see how I did.

     

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