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Smoking Cheese

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BowEd:
Just wondering whether there's a best type wood or smoking cheese or like meat just a matter of preference.I know it needs to be smoked at a temp not above 75 degrees F. for fear f melting.

Pat B:
I don't know but I'd guess something mild.   :-\

Aaron H:
You want a cheese with a higher melting point. Cheddar, gruyere, gouda, mozzarella, provolone, Colby Jack etc.  You also want to use a milder smoking wood like cherry or Apple, but I also really love using pecan.

chamookman:
Gouda is one of My favorites ! Bob

Aaron H:
It's best to use a moderate to heavy smoke with no heat. Smoke for 2 1/2 to 3 hours, then wrap or seal tightly and let it rest in the refrigerator to mellow out.  The longer you leave it resting in the fridge the better, but a week or two is about the standard.

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