Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What are good wood for smoking cheese? I'm getting an amznps and am trying pit master choice, corn cob and Apple for bacon what would be a good on for cheeses?
What are good wood for smoking cheese? I'm getting an amznps and am trying pit master choice, corn cob and Apple for bacon what would be a good on for cheeses?
Depends on your personal taste, all the woods you mentioned plus Hickory, Cherry and Alder. Give them all a try, no need to do all of your cheese at once with one wood. Smoking is fun, stretch it out.
Presently I am smoking fresh cheddar curds and five year old sharp cheddar using a very pale blue/white corn cob smoke. Because the curds are moist they will be pulled at four hours while the cheddar will be pulled in the neighborhood of twenty hours.