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Smoking Cheese Questions

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Sherriff
Sherriff Posts: 31
in EggHead Forum
What's everyone's favorite cheese to smoke and choice of wood ?  I am going to cold smoke some cheese for Christmas gifts.  Any thoughts or experiences would be great.

Thanks

Sherriff
Hamilton, Ontario, Canada
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  • Cookinbob
    Cookinbob Posts: 1,691
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    I use the Amaz N Pellet smoker with Pitmasters blend pellets.  I have not smoked anything I did not like other than an aged provolone that was just too sharp and smoky for eating straight up.  Cheddar, Colby, Monterrey Jack, and Jarlsburg Swiss have all been great.

    I find that it needs a couple of months or more, not just a couple of weeks before it mellows out.  I vac seal and refrigerate after smoking.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • yzzi
    yzzi Posts: 1,843
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    Pepperjack with apple. My two kids gobble it down faster than I can cut it.
    Dunedin, FL
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  • Canugghead
    Canugghead Posts: 11,528
    edited December 2014
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    please see 

    my favourite is mozarella, smoked with blend of apricot, pecan and sugar maple.
    canuckland
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  • Sherriff
    Sherriff Posts: 31
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    Great info, thanks folks.  I forgot to mention I have the Amaz N Pellet smoker too and will be using that. 

    Sherriff
    Hamilton, Ontario, Canada
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  • BizGreenEgg
    BizGreenEgg Posts: 301
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    Gouda, Cheddar, Dubliner.  I like alder and apple.
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @DMW‌ should chime in 3,2.... ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • grege345
    grege345 Posts: 3,515
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    Apple smoke , cheddar, and Swiss are my faves but I do other cheeses as well. I don't know what the temps are for you locally but it can be to cold to smoke cheese.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • shtgunal3
    shtgunal3 Posts: 5,660
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    I've smoked cheddar, provolone, and Colby jack with success. Can't remember what wood though. It's been awhile.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • minniemoh
    minniemoh Posts: 2,145
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    @greg345 - I just smoked some almonds and a block of medium cheddar today. Our air temp was in the 20's F. I used the A-maze-N smoker and my cooking chamber was right at 50 degrees when I checked it with my Thermapen. I am very new to cold smoking. From your experience, would there be a temp range that is best?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • shtgunal3
    shtgunal3 Posts: 5,660
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    @minniemoh‌ Technically anything under 100F is considered "cold smoking". I know this is the case when cold smoking meat.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • grege345
    grege345 Posts: 3,515
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    When you get close to 80° your softer cheeses will melt a bit. Mozzarella and Swiss come to mind. The reason I say it can be too cold is because the cheese may freeze, Not likely but the stiffer the cheese the harder it is to take on smoke. @minniemoh‌ 50° is rit where you'd wanna be. I had to warm up the egg a bit with a tuna can filled with some charcoal during the cold winter last year.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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