What is the best cheddar to smoke?

[ajbert]

I like extra sharp cheddar and curious to what others think is the best, easily accessible cheese. The only one I've liked so far has been Kraft. I picked up some extra sharp Tillamok and tried it on some nachos. It is pretty good but I still prefer Kraft. I know that Kraft can't be the best, that there are others out. I live out in the country but about 40 miles from Colorado Springs. There are no "cheese" shops that I know of so I am looking for something that I can possibly find. I guess it will have to be something that is national or regional to my area that I haven't found yet. Any recommendations would be greatly appreciated. I'm not interested in online cheeses, though. Afraid some critters might catch wind when the package is delivered at the end of the driveway and I don't see it being dropped off.

 

[crazymoon]

AJB, I have used Cabot, Tillamook, Lucerne, Cracker Barrel and Sargento. I like the Cabot for smoking over the others.

 

[gmc2003]

Another vote for Cabot.

Chris

 

[Colin1230]

I like Kraft, Best Choice is good too. Just my thought, cheap 'run of the mill' cheese benefits more from the smoking process than does top shelf cheese. I just watch for sales. Pepper Jack is what the kids ask for the most and always goes first.

 

[normanaj]

Cabot's Wildly Horseradish cheddar is outstandingly good smoked.

 

[ajbert]

I'll have to see if I can find Cabot. Glad to see someone else likes Kraft, too. My wife loves pepper jack, so I'll have to get some for her and see if she like it smoked.

Thanks for the replies all.

 

[Torch&Tone]

Two that surprised me with how well they turned out: feta (block, obviously, not crumbles) and Velveeta. The smoked feta is tasty on pastas, tacos, salads, and more. Smoked Velveeta works great on everything from scrambled eggs to mac-&-cheese. For cheddar, I like fresh (and sharp). Aged cheddar is great, as is, but I find smoking tends to make it a bit drier and more crumbly, without really adding enough to the flavor, for me.

 

[millerbuilds]

When I lived in Wisconsin I used local cheese, since moving to Texas I have had to move to large producer cheese. I prefer sharp as well and Cabot is the best, Kraft and Tillamook are a close 2nd. I do not smoke aged cheese as I don't find it as good, better smoking young cheese and aging it myself for much better results.

- Jason

 

[okie sawbones]

Cheddar, Gouda, Pepper Jack, and Colby Jack are all good to smoke. As far as brands, it is personal taste and experience. Cabot Seriously Sharp, Tillamook extra sharp white are both good cheddars. For Gouda, I like Arethusa Farm and Rembrandt 12 Month Aged. These are available at upscale grocers.

 

[ifitsdeadsmokeit]

Is anyone familiar with Gardners Wisconsin cheese? Was thinking about ordering some of their horseradish since I cant get that flavor in my parts.

 

[hoity toit]

Cabot's Wildly Horseradish cheddar is outstandingly good smoked.

oooo,,yess.

 

[hoity toit]

I like cheap swiss and also the extra sharp horseradish white chedar.

 

[Cattoon]

I like cheap swiss and also the extra sharp horseradish white chedar.

I tried Swiss and for some reason I didn’t like it, I like to use the Foodclub brand sharp cheddar that I buy locally, it’s fairly inexpensive for a 1 lb block.

 

[gmc2003]

Cabot Hot Habanero cheddar is also a very good cheese.

Chris

 

[crazymoon]

Is anyone familiar with Gardners Wisconsin cheese? Was thinking about ordering some of their horseradish since I cant get that flavor in my parts.

I have bought Gardner's cheese in the past and it is good.

 

[millerbuilds]

I tried Swiss and for some reason I didn’t like it, I like to use the Foodclub brand sharp cheddar that I buy locally, it’s fairly inexpensive for a 1 lb block.

Yeah, swiss is one of the cheeses that I don't like smoked....

- Jason

 

[Fueling Around]

I've had good luck smoking store brand generic cheese.

I do prefer Cabot or Tillamook for non smoked.

 

[ajbert]

The wife went shopping the other day and brought home some Cabot Seriously Sharp cheddar, white. I thought the packaging said aged 18 years, she said it was 18 months. Either way, it was very good. Didn't smoke it but did make nachos. Very good melted, too!

But at $9ish for a half pound of the Cabot compared to $12ish for 2lbs of Tillamook Extra Sharp cheddar, I'm going to call the Tillamook the winner. Or Kraft Extra Sharp cheddar. I did mention some pepper jack for the next smoke and she said, "He!! yeah, do it!!!" Too warm at the moment and the next few days, but it'll be cold enough sooner rather than later.

Thanks for all the tips and opinions. She said she might want to try the horseradish, too. I still need to do some butter, also.

 

[in. pred]

cabot seriously sharp!

 

[Fueling Around]

...
But at $9ish for a half pound of the Cabot compared to $12ish for 2lbs of Tillamook Extra Sharp cheddar, I'm going to call the Tillamook the winner. Or Kraft Extra Sharp cheddar. I did mention some pepper jack for the next smoke and she said, "He!! yeah, do it!!!" Too warm at the moment and the next few days, but it'll be cold enough sooner rather than later.
...

Wow they saw your wife coming.
I pick up the 8 oz. bricks on BOGO at Publix for around $5.50 for 2

Happy you enjoyed it.