Smoked Cheese Suggestions

Discussion in 'Cheese' started by raidbean, Dec 26, 2015.

  1. Hey, everyone! I’ve never smoked cheese, so I know nothing about it. Well, it’s go time and I’m ready. Just looking for some cheese & wood tips and suggestions. Currently using a MES. Thanks!
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

  3. In my Bradley smoker, I don't let it get above 75 degrees for the 2.5 - 3 hours of smoke time.
    A pan of ice in the smoker can help keep the temp down if needed, just make sure the pan doesn't overflow when it melts.
    Then I bag up the cheese and let it age in the fridge for at least a week to improve its flavour. I like hickory smoke but the wife likes apple smoked cheese
     
  4. goliath

    goliath Smoking Fanatic

    Last edited: Dec 28, 2015
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

  6. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I agree with DS, and also that is what Mr. T mentions in his cheese smoking how-to smokin cheese bible, - Its all about the color, the color of the CHEESE!

    [​IMG]
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

  8. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Mr T knows his cheese.....He always is the go to guy!

    Have fun smoking your cheese,

    John
     

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