How Do You Smoke Cheese?

Farbuck

I don't have any idea how to do it and would appreciate any advise you can give.

Any equipment necessary to make it happen?

Any recommendations regarding what kind of cheese?

Richard Fl

This should help!

http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm

smbishop

Get one of these:

Link

Great for cheese, almonds, scallops, you name it!

grege345

Just have to watch ambient temp. If you live In a hot climate in the summer you should wait till the sun goes down. I use amazenproducts smoker. My neighbor uses a cold smoke generator rigged with a fish tank pump. That boy can smoke!

tjv

need to keep the cooker below 100 degrees (F) or the cheese gets soft and sweats.  some folks us a pan of ice.  small blocks are better than big blocks, more surface area per cheese chunk.  t

Durangler

I've smoked sharp & x sharp cheddar, white cheddar, Swiss, Jack & pepper jack. I only smoke 8oz blocks. Used apple & hickory separately. Any hard cheese will work. Experiment w/ smoke times. One hour will produce good smoke flavor. Stronger flavor with more time. Two hours is the longest I've gone & cheese was close to being too smoky. After it's pulled let it sit on the counter for an hour or so. Then vacuum seal or suck the air out of a ziplock bag & refrigerate for at least a week so the smoke absorbs. That's the hard part…waiting.