We've been waiting for this day for two weeks.
I cold smoked 6 different cheeses with 4 different types of wood on June 19th and today is tester day.
The 6 cheeses I smoked were; gouda, cheddar, havarti, mozzarella and 2 different types of edam.
The 4 types of wood were; apple, cherry, pecan and sugar maple.
Each batch was smoked between 1-1.25 hours.
We only tested the gouda because we wanted to see if we could taste the difference in wood smoke. I'm sure others can, but my palate can't distinguish between the different kinds of wood.
The gouda smoked with applewood doesn't smell or taste smokey. However, there was a subtle smokey after taste.
The gouda smoked with cherrywood has a nice aroma and a smokey flavour. Not too much smoke. Very nice!
The gouda smoked with pecan has a nice aroma and a smokey flavour, Not too much smoke. Vice nice - my favourite of the bunch.
The gouda smoked with sugar maple didn't smell or taste smokey - no after taste.
I am wondering if my eggsperiment is a true representation of each wood type OR are my results based on how much smoke was imparted for each test? It was my maiden voyage after all so I'm sure the smoke levels weren't consistent for each type of wood?
As the gouda smoked with apple and sugar maple weren't smokey, I'm wondering if I can (if I should) smoke them again?
The gouda, cheddar and edam cheeses held up the best. They remained firm throughout the smoke. The mozzarella and havarti seemed too soft.
I'm also wondering what the results would be if I smoked for a longer period of time - 2 or 3 hours.
I'm assuming that I should vacuum seal ALL of the cheese today. The smoke is really mild, so I don't see any reason to let it mellow in plastic wrap any longer. Will the cheese continue to mellow in the vacuum seal or would I be preserving the taste as of today?
I'm looking forward to hearing your comments, recommendations, etc