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Discussion in 'Cheese' started by creator savant, Sep 8, 2015.
What wood do you prefer to use with cheese and why?
You can use pretty much any type of wood that you like. It is really a personal preference.
I like to use lighter flavored woods like Apple, Pecan, Cherry, or hickory. Hickory is not really that light, but I still like it on cheese.
I stay away from stronger flavored woods like Mesquite and Oak for cheese.
I have used a variety of woods and prefer fruit wood. Hickory is too strong for my taste even with just 2 hours, smoke time I like, of cold smoke. I like Apple and Cherry gives a little darker color on the surface...JJ
What is your average smoke time with cheese using fruit wood. I have seen people use this amazn smoke tube up to 6 hours for cheese. What is your form of smoke?
Cherry or apple for me. 3-4 hours. Be careful to not overpower the flavor of the cheese with smoke.
You can try smoking for three different times. Put 3 or more pieces of cheese in the smoker. I use an AMNPS from A-MAZE-N Products to make cold smoke. A Tube may work better in your smoker. Either way, temps must be kept under 90°F. Smoke for 2 hours and pull one piece out. At 4 hours pull another piece of cheese out. Let the last piece of cheese smoke 6 hours. I usually go 2 hours because from tests, 2 hours is what I like...JJ
I have found some cheese takes smoke well while others are light on the smoke flavor.... all the cheeses were smoked at the same time.....
Now, I should have written something down about wood, smoke time and cheese type...... but I didn't.... would have been good for my next smokes.... :head-wall:
I have found that the softer cheeses take the smoke more readily than the hard ones. Putting Gouda and a medium cheddar in for the same amount of time ( I like 2-3 hours with an apple/hickory mix) the gouda will taste much smokier than the cheddar. The hard part is the 2 weeek resting period.
I like all the fruit woods and Peach gives it a unique finish that many of my friends like. Apple wood is always a safe bet. As for time, I cold smoke for 2 to 4 hours depending on the type of cheese. Havarti and Mozzarella are pretty soft and take the smoke quickly so I tend to only smoke them a couple of hours while Cheddar stays in about 4 hours. I think the secret to great smoked cheese is the mellowing time after the smoking process. The longer the better! The first time I smoked cheese I waited 5 months to try it and it was awesome. Later batches were tried in 4 weeks and was a little harsh. So I smoke the cheese, vacuum seal it and put in the back of the fridge and forget it for at least a couple of months.
Some folks don't care for the smoke flavor and at first I could only eat a little at a time, but now I'm hooked!! It's great to share with friends and family or social gatherings. Makes great Christmas gifts too!
I like maple for 2 hours.
Be sure to let it mellow for at least 2 weeks. The longer the better.
Somebody here got me hooked on a mix Alder and Pecan. I think someone even used Pistachio shells.
Treat it like a science experiment.
Keep Good Notes.
Try several cheeses at once.
Vary the time like Chef JimmyJ suggested.
Mark what's what so you can try different mellowing times as well.