Favorite cheese for smoking

Discussion in 'Cheese' started by confederateknowhow, Dec 21, 2010.

  1. I want to take the plunge into the world of smoked cheese. I've been studying posts and learning what I can. I'm just not sure what kind of cheese I want to smoke. I would love to do a large batch of different kinds, but the budget wont allow it right now. Any suggestions? Whats your favorite cheese to smoke?

    Thainkya in advance,

    CKH
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    My favorite cheese is fresh mozzarella. It is instant gratification. I get the two pack from Costco for about $10 then I cut them in half pat them dry and put them in the fridge for a couple of hours so that it forms a "skin" on the outside so it helps keep in the moisture during the smoke.

    I smoke it with my AMNS for about 1.5 - 3 hours with some apple or pecan or hickory. I let it rest in the fridge until cool again and you can serve it right away. With the other cheeses you can smoke them for a longer time to get more smoke but then you have to wait for 2 weeks for it to cure.

    Here is a link for one we did then stuffed into some meatballs

    http://www.smokingmeatforums.com/forum/thread/99157/fresh-mozarella-smoked-again
     
  3. dale5351

    dale5351 Smoking Fanatic

    I have done pepper jack, sharp cheddar, colby jack, cheddar and  mozzarella.  My preference is pretty much in that order from best to ho-hum. 

    Look for sales on store brand cheese.
     
  4. my past is hard cheeses such as cheedar,and parma. Some swiss/jarlsburg with mixed sucess. as in my post, anyone have experience with a blue or gorganzola?

    thanks for your imput,

    T
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I love all cheese in general but I would have to say monterey jack for #1.
     
  6. xjcamaro

    xjcamaro Meat Mopper

    I do alot of mozz, swiss, and colby jack. I have also done cheddar. The first three seem to be the ones that disappear the qucikest. I actually have a batch in the fridge melloing out right now consisting of the first three. They will be ready this weekend and the swiss is for a christmas present.

    I use the tin can and soldering iron method, works great for me!
     
    Last edited: Dec 22, 2010
  7. porked

    porked Smoking Fanatic

    I prefer swiss and monterey jack. Just sent away for an a-mazn-smoker, when it comes I plan on doing a bunch.
     
  8. just did this load two weeks ago this Saturday, 20lbs sharp cheedar, 20lbs mild cheddar, 10lbs white cheddar, 10lbs pepper jack, 10 lbs monterey jack and 5 lbs provolone. i must say the new toy works beyond excelent (Smoke Daddy Magnum Pig) i would recomend it to anyone. the next batch is provolone,blue/gorganzola,brie and Gouda all soft and will update,,,good or bad. here is a before and during shot.[​IMG][​IMG]
     
  9. xjcamaro

    xjcamaro Meat Mopper

    Thats alot of cheese if i do say so myself. That would bind me up pretty good! lol
     
  10. porked

    porked Smoking Fanatic

    Looks great, but what does a guy do with 75 lbs. of cheese?
     
  11. much of it gets used but it would suprise you the amount of family and friends that show up and you know it is not polite not to share
     
  12. xjcamaro

    xjcamaro Meat Mopper

    What they dont know wont hurt them!
     
  13. you are correct my friend[​IMG]
     
  14. pokey

    pokey Meat Mopper

    FWIW I tried smoking some Australian parmagiana. I didn't think it came out too bad, but the family absolutely hates it.

    Mozz, gouda and cheddar are all great.
     
  15. distre

    distre Smoke Blower

    I've smoked many types of cheese Gouda, Hot Pepper, Asiago, Parmesan,

    Monterrey Jack, Pepper Jack, Cheddar, Swiss, Mozzarella, and Sting Cheese

    ( AKA Cheese sticks ). IMHO I like the Gouda, Hot Pepper and to grate the Parmesan

    over pasta or pizza. But don't forget the wood has a bit to do with your flavor as well

    as how long you smoke it.
     
  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    My overall favorite is Swiss not the Baby but the good stuff...  I am going to be doing a load of different kinds later this week...  I made a mistake in letting the ex-wife do the shopping.  She got carried away...
     
  17. Provolone I think is my fave thus far. I haven't tried my last batch yet though.
     
  18. jojo22

    jojo22 Smoke Blower

    I would say, that aged swiss and pepper jack are tied, my wife however is nuts over cheddar!
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    I gotta go with Scarbelly & others----Mozzarella is my favorite, by far.

    Bear
     
  20. porked

    porked Smoking Fanatic

    I am positively a cheese addict, always was, but never thought to smoke provolone...I like sharp provolone the best. I will have to try that, but perhaps mild provolone might take the smoke better? Also while we're at it, what flavor of wood do you guys think is best, different types for different cheeses? I am about to order more dust for the AMS, if you have an opinion on a particular favorite, I'd love to hear it. Thanks guys.
     

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