Primitive Archer

Main Discussion Area => Cooking Forum => Topic started by: BowEd on December 23, 2017, 09:14:14 am

Title: Smoking Cheese
Post by: BowEd on December 23, 2017, 09:14:14 am

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.

Title: Re: Smoking Cheese
Post by: Pat B on December 23, 2017, 10:50:54 am

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

Title: Re: Smoking Cheese
Post by: Aaron H on December 23, 2017, 12:25:16 pm

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.

Title: Re: Smoking Cheese
Post by: chamookman on December 24, 2017, 02:27:21 am

Gouda is one of My favorites ! Bob

Title: Re: Smoking Cheese
Post by: Aaron H on December 24, 2017, 07:44:58 am

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.