Smoked Cheese.

[Henrik]

I wrote some pointers on how to smoke cheese on my website here.

[Bigjay]

Thanks, I will give it a try.

[Steve Vojtek]

I've cold smoked cheese in my diy electric ( old dishwasher with heating element ) without the heat using wood pellets in an Amazintube. Keep it under 90 Farenheit. I also let the cheese (tightly wrapped in plastic wrap ) mellow in the fridge for two weeks with tasty results. You may want to use fruit wood like apple or cherry - keep it mild.

[Dr ROK]

And another link:

https://www.evernote.com/l/AEhUhswwnBJJwIOteBI2bit8uSdGkQVVsHk

[Dr ROK]

I've smoked cheese on my cookshack. I've done cheeses like cheddar, colby jack, pepper jack, low moisture moose, etc. I use a cold smoking baffle that blocks the heat from reaching the upper level where the cheese is. I also set a pan of ice cubes in the smoker to help keep the temp down. I also used pellets for my wood source. I run the smoker until it starts smoking and then shut it off (it's electric). Right out of the smoker it's pretty harsh, but after aging for a week or two it really mellows out. I would imagine you could do the same thing w/ charcoal or wood if you could remove your basket, but don't have any experience with it.

Here's a thread from a while back: http://pitmaster.amazingribs.com/for...-smoked-cheese

Here's one in evernote that I clipped from the cookshack forum:

https://www.evernote.com/l/AEjnN9if6NJNBboI5sony54Fd_DEjCwUjf8

[JeffJ]

I wish I did. I've tried cold smoking cheese on a couple of occasions in my Bradley electric and it always came out terrible.

[Bigjay]

I have been looking for a topic on smoking cheese. Technique, type of cheese, type of smoke etc. Anyone have anything to share?