Smoky River BBQ
Knows what a fatty is.
I am going to show my ignorance here. I would like to try to smoke some cheese, but I don't know which type would be best or how to do it properly. Any advice, suggestions, etc??? thanks.
Any and all cheese - sharp cheedar and gouda are my favs.
Small fire with just a few coals that gets the wood to smoke. Keep the temp as low as you can. Time may depend on what kind smoker you have.
List what you have and I'm sure someone with the same/similar smoker will provide more info.
I like Cherry and/or Pecan wood for the smoke. Make sure there is ventilation for the smoke to escape, or else the smoke will build up and get stale affecting the flavor negatively.
Pretty much any cheese can be smoked. I find a couple hours in the smoke is usually sufficient. The final flavor is stronger immediately after smoking than after it has rested for a couple days in the fridge after smoking. So if you are going for a mild smoke, and a couple days later it doesn't taste smoky anymore, that is why.
if you want something different try halloumy cheese. it grills nice then cut it into chunks and squeeze lime juice on it. no one will believe its cheese.
Ask and you shall receive (sometimes :biggrin. Here's the link to my Ugly Cheese Bucket: http://www.bbq-brethren.com/forum/showthread.php?t=69597&highlight=How+I+Smoke+Cheese