Smoked Cheese
Posted: Mon Mar 12, 2012 12:11 pmI might have a bash at this whats the best cheese to smoke a mild one or a mature one ???
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Smoked Cheese
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Posted: Mon Mar 12, 2012 12:11 pmPosted: Mon Mar 12, 2012 12:46 pmMy favorite has been Pepper Jack. I've also tried extra sharp chedder, colby jack, swiss and mozzarella with all taking on good smoke flavor. I haven't tired any soft cheeses yet, but I did read somewhere on this forum that they didn't seem to take smoke well. I assume you are cold smoking
Posted: Mon Mar 12, 2012 4:07 pmI did a smoked brie before Christmas, it was good, but the smoke takes a lot longer to penetrate, I don't think I left it long enough so it only had a smoky skin.
I am sure Saucisson was smoking camembert a few years ago with plenty of success, in fact iirc he ended up doing quite a few.
Nothing wrong with a simple mature cheddar and 7hrs in the smoker to be honest.
I am sure Saucisson was smoking camembert a few years ago with plenty of success, in fact iirc he ended up doing quite a few.
Nothing wrong with a simple mature cheddar and 7hrs in the smoker to be honest.
Posted: Mon Mar 12, 2012 5:29 pmm1cat
You don't say where you are in your profile, so it's hard to recommend a cheese that will be available. If in Europe, the rubbery stuff we call Edam is a different cheese altogether when smoked! It's one of my favourites.
Phil
You don't say where you are in your profile, so it's hard to recommend a cheese that will be available. If in Europe, the rubbery stuff we call Edam is a different cheese altogether when smoked! It's one of my favourites.
Phil