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Hi all. We are getting ready to do our annual cheese smoke. I save rounds of gouda and cheddar. Sometimes I make mozarella and chevre to smoke as well. It is sooo fun and yummy. It gives us something to look forward to in the middle of January in Wisconsin..smile.
Does anyone else smoke cheese? We have two smokers that we put on top of each other and put the cheese on the top rack, so that it does not melt. We use cherry, alder or whatever other wood we have available. I like the cherry a lot.
Blessings
Linda
Does anyone else smoke cheese? We have two smokers that we put on top of each other and put the cheese on the top rack, so that it does not melt. We use cherry, alder or whatever other wood we have available. I like the cherry a lot.
Blessings
Linda
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Wisconsin
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Re: Smoking Cheese
Mon, January 12, 2009 - 12:50 AMI'll bite. How's it done???
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Unsu...
Re: Smoking Cheese
Sat, February 7, 2009 - 8:13 PMWe smoke cheese every now and again. I put a rack and a big box on top of my smoker to make a cold smoker while I'm doing almonds or meat in the hot smoker, then put the cheese up top. So far we've done cheddar and gouda, they always come out great. -
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Re: Smoking Cheese
Sat, February 7, 2009 - 9:05 PMWE are getting ready to smoke cheese. I do cheddar and gouda as well and have also smoke mozarella and chevre...they all are wonderful. I like the idea of using the hot space to smoke other things...thanks for the idea.
Blessings
Linda -
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Unsu...
Re: Smoking Cheese
Sat, February 7, 2009 - 9:42 PMMaybe slightly off-topic, but if you want to do nuts, you brine them for about 15-20 minutes, then drain and hot smoke them for about 45 minutes. I salt them while they're hot by putting them in a paper bag with some fine-grain salt and giving them a shake. They're great. -
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Re: Smoking Cheese
Mon, February 16, 2009 - 12:07 PMHave you tried adding nuts to your cheese. I have not, but as I read your post I thought it might be good. I have been eating alot of hickory nuts and imagine their flavor would be wonderful in cheese. I will add it to a fresh cheese today and maybe in the future to a gouda.
Blessings
Linda
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