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.
Had not heard of that before. Sounds interesting.Don't forget to add the old "corn cob"to that great mix as well...a New England favorite
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.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!
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.
I like apple, let us know how you do, and remember
Good luck
DS