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Author Topic: Smoking Cheese  (Read 5180 times)

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Offline BowEd

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Smoking Cheese
« on: December 23, 2017, 09:14:14 am »
Just wondering whether there's a best type wood or smoking cheese or like meat just a matter of preference.I know it needs to be smoked at a temp not above 75 degrees F. for fear f melting.
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BowEd
You got to stand for something or you'll fall for anything.
Ed

Offline Pat B

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Re: Smoking Cheese
« Reply #1 on: December 23, 2017, 10:50:54 am »
I don't know but I'd guess something mild.   :-\
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline Aaron H

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Re: Smoking Cheese
« Reply #2 on: December 23, 2017, 12:25:16 pm »
You want a cheese with a higher melting point. Cheddar, gruyere, gouda, mozzarella, provolone, Colby Jack etc.  You also want to use a milder smoking wood like cherry or Apple, but I also really love using pecan.
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Offline chamookman

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Re: Smoking Cheese
« Reply #3 on: December 24, 2017, 02:27:21 am »
Gouda is one of My favorites ! Bob
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"May the Gods give Us the strength to draw the string to the cheek, the arrow to the barb and loose the flying shaft, so long as life may last." Saxon Pope - 1923.

Offline Aaron H

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Re: Smoking Cheese
« Reply #4 on: December 24, 2017, 07:44:58 am »
It's best to use a moderate to heavy smoke with no heat. Smoke for 2 1/2 to 3 hours, then wrap or seal tightly and let it rest in the refrigerator to mellow out.  The longer you leave it resting in the fridge the better, but a week or two is about the standard.
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