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smoking cheese

kingsmoke
kingsmoke Posts: 151
in EggHead Forum
Plan on smoking some cheese this weekend as Michigan is struggling to get over 10 degrees . Planning ahead for Superbowl Party . Any suggestions on certain cheese or type of wood that  I  should use. ?   What are the favorites?


Grand Rapids , Mi
LBGE -  28Blackstone - Saber grill
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Comments

  • Woodchunk
    Woodchunk Posts: 911
    edited December 2017
    We like
    pepper jack
    mozzarella
    horseradish white cheddar
    yellow and white cheddar
    cabot alpine white cheddar (yum)
    reggiano
    swiss (very good at taking on smoke flavor)

    apple pellets In the Amazon pellet tray
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  • blasting
    blasting Posts: 6,262

    Gouda is my fav cheese to smoke.
    Phoenix 
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  • littlerascal56
    littlerascal56 Posts: 2,110
    Like all of the above with pecan chunks in my smoke generator!

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  • lkapigian
    lkapigian Posts: 11,549
    And on this cheese note, the recommended wait time after the smoke ...2 weeks?
    Visalia, Ca @lkapigian
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  • kingsmoke
    kingsmoke Posts: 151
    thx for the suggestions.  
    Grand Rapids , Mi
    LBGE -  28Blackstone - Saber grill
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  • vb4677
    vb4677 Posts: 687
    edited December 2017
    I've been finding that better cheese makes for better smoked cheese... (duh..) but instead of the cheapo sale stuff I would happen to find, I'm getting more name brand stuff.  Like that Cabot Farms stuff at Costco is better than the grocery store brand discount stuff.  I'm also finding that the firmer cheeses smoke well, too. And the wife loves asiago.  I tend to go with apple and hickory for smoke.  Best of luck and enjoy those frigid temps!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • Jai-Bo
    Jai-Bo Posts: 584
    Never smoked real cheese....I love smoking cream cheese on the egg though!!!
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • etherdome
    etherdome Posts: 471
    Agree that the costco stuff does very well. Love the Gouda, cabot farms cheddar.  Also when around the Tillamook cheese from Oregon is the bomb when smoked.  Any light fruity woods are good for me like peach and pecan.  I've never tried the cheese under at under two weeks from smoking it but usually I wait 3 or more.
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    lkapigian said:
    And on this cheese note, the recommended wait time after the smoke ...2 weeks?
    At least 2 weeks. I usually go 3 before sampling. 
    Living the good life smoking and joking
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    @kingsmoke,

    I use an Amaze-N pellet tray to smoke cheese. It works great. The last two cheese smokes I did, I used these pellets. The smoke smelled great.
    Living the good life smoking and joking
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  • Stormbringer
    Stormbringer Posts: 2,477
    I've smoked the following cheeses with good success with oak wood:

    - Red Leicester
    - Double Gloucester
    - Old Amsterdam (a mature Gouda) ... and normal Gouda
    - Wensleydale ... Kit Calvert and Yorkshire style
    - Mature cheddar

    As for blue cheeses, the only one I've had success with is Cropwell Bishops Shropshire Blue, smoked with whiskey oak (oak dust made from old whiskey barrels). I've tried other blue cheeses but they just don't seem to benefit much from the smoke.

    More information here:

    https://www.thecooksdigest.co.uk/2017/11/03/smoke-your-own-cheese/

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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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