Smoking Cheese the best recepies

Discussion in 'Cheese' started by davidmush, Jan 18, 2008.

  1. davidmush

    davidmush Newbie

    Hi, everybody!
    I am compiling a book of smoked cheese recepies. If you have a pretty good one just let me know!
  2. richtee

    richtee Smoking Guru OTBS Member

    Hi Dave! Welcome to SMF! Stop into the Roll Call fourm and give us an intro on your experience, smoker type, location, etc. It's kinda a tradition, and it helps us give better answers to any questions. I put cheese over a cool smoke for a while. I guess I din't know there were many options?
  3. davidmush

    davidmush Newbie

    Richtee, you see in Ukraine smoking cheese is not so spread, sometimes we import it from Poland fnd other countries.

    We mainly use homemade smoked cheese.
  4. richtee

    richtee Smoking Guru OTBS Member

    Well, I guess I din't know where ya were.... look for the Roll Call forum here and tell us that stuff... then we won't say silly things like I did. Well Maybe- but not as often.
  5. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to the site. As Rich said stop by roll call. Tell us where you are from, what you are smoking with, and so on.
    Then we can better answer questions you might have.
  6. welcome to the site you will learn alot about smoking from here there is always someone with the answer.

    As far as cheese recipes I cold smoke for about a hour usually with apple or alder. The only thing I will add to the cheese before smoking is I will roll some fresh cracked pepper into the mozza.
  7. davidmush

    davidmush Newbie

    Well, we usually do cold smoking:

    smoked sausage cheese - 40% fattiness;

    smoked sausage cheese "Slutskiy" - 40% fattiness;
    It has the form of a long loaf.
    We use birch, alder, oak for smoking ...
  8. navionjim

    navionjim Smoking Fanatic OTBS Member

    Howdy David! Used to live in Oregon, lots of folks from the Ukraine there. Sure would like to see a recipe for the "Slutskiy". Sounds like a Russian girl I used to date....
  9. longshot

    longshot Meat Mopper OTBS Member

    Hi Dave,
    I like hickory and cherry for cheese cold smoke for 45 minutes to 1 hour.

    Poor taste but that was FUNNY!!
  10. navionjim

    navionjim Smoking Fanatic OTBS Member

    Poor taste but that was FUNNY!![/quote]

    Right you are Longshot, and I apologize to anyone one I may have offended with that remark. Sometimes I just can't resist such a rich opportunity.
  11. davidmush

    davidmush Newbie

    Probably it was her surname!

    Are there any ways of cheese preparation for smoking?
  12. Davidmush,
    when finish your book, let me know. I would like to assist you in publishing it!

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