which American Cheese is best for smoking now that Kraft has stopped making "Premium American"

Discussion in 'Cheese' started by seadog92, Nov 21, 2014.

  1. seadog92

    seadog92 Smoke Blower

    Kraft used to make a Premium American cheese that was great for smoking.  It had a higher melting point than most American cheeses.   What do you folks use, now that it's not available?  I'm looking strictly for American cheese.   Anyone?
     
  2. bear55

    bear55 Master of the Pit

    Heat is the thing you want to avoid while smoking cheese.  I try to keep my smoker below 80 degrees if possible, 70 is better.  I think you'll find at these temps most any cheese will smoke well.  There are plenty of cheese experts here and someone will be along to give further advice soon, I am sure.  Good luck.
     

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