What's Your Favorite Smoked Cheese?
Drum Smoking Big Poppa Smokers
The West Coast Offense
Loyalty Program
What's Your Favorite Smoked Cheese?
Page 1 of 3 123 LastLast
Results 1 to 10 of 22

Thread: What's Your Favorite Smoked Cheese?

  1. #1

    What's Your Favorite Smoked Cheese?

    With Art & Carter13 posting their smoked cheese threads, I got to wondering.

    What's your favorite smoked cheese (including smoke wood), and favorite uses for types of smoked cheese?


    Some of my faves:

    - Any cheddar, sometimes rolled in paprika. Either Apple or hickory smoke. Hickory gives a bacony flavor that's really good with any cheddar.

    - Apple Wood smoked Amish Yellow Gouda rolled in paprika is killer good!

    - Smoked Blue Cheese, especially Gorgonzola. Sugar maple gives a nice light sweet smoke. Man is smoked blue cheese great crumbled on salads with some slices of apple tossed in.

    - Apple or Sugar Maple Smoked Swiss (sometimes rolled in carraway seed). Great for munching with summer sausage or on sandwiches.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  2. #2
    Senior Member Chili Head's Avatar
    Join Date
    Apr 2011
    Location
    East Central Illinois
    Posts
    2,726
    I've smoked a lot of cheese but my variations are limited.
    I usually stick to the sharp cheddars yellow and white the most. Cabot habanero is soooo good smoked! It gives those nachos a flavor profile I love. I just smoked some farmers cheese and some super sharp white cheddar using hickory. Half the super sharp is gone already in less than a week! I'm holding out for 6 months on the other half. Provolone smoked with apple is outstanding!
    I need to try adding rubs ect for that extra flavor boost.
    Bradley DBS
    Weber Kettle
    Weber Genesis S-320
    Weber Q 200
    MAK 2 Star General #390
    BPS Drum Smoker

  3. #3
    Senior Member sparky's Avatar
    Join Date
    Oct 2010
    Location
    northern california
    Posts
    4,062
    gouda. smoked gouda. ummmmm.
    Bo, PDS
    WSM 22.5
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  4. #4
    Senior Member Rip's Avatar
    Join Date
    Dec 2010
    Location
    Westminster, CO
    Posts
    2,228
    Jalapeño cheddar, habanero cheddar. Going to have to try smoked provolone, that sounds good.
    MAK 2 Star #2653
    Lil Tex Elite (gone to Thornton)
    MAK 2 Star #385
    Lil Tex (gone to ChiTown)

  5. #5
    Senior Member ACW3's Avatar
    Join Date
    Oct 2010
    Location
    Morganton, NC
    Posts
    1,896
    I have smoked some jalapeño cheddar and habanero cheddar that are really good. I have done each of those with apple one time and sugar maple the other. The apple was great. I'll let you know about the sugar maple as soon as I open the latest batch up for sampling. One cheese that really surprised me was the garlic cheddar I smoked with apple. I put it out on two separate occasions with other cheeses and smoked sausages. It disappeared first both times. I have some waiting to be opened that I smoked with the sugar maple. One chees that I haven't smoked (yet) is a blue cheese like gorganzola. I am on the lookout for a nice piece to try. I will also be trying Cliff's idea of using some paprika. I have about three different types of paprika: sweet, Hungary half-sharp, and smoked Spanish. I may need to get more cheddar to try them all. then the question of what flavor to smoke them with. Choices, choices, too many choices.

    Art
    MAK 2 Star Gen (# 171)
    KCBS CBJ
    NCBS

  6. #6
    Moderator scooter's Avatar
    Join Date
    Oct 2010
    Location
    SF Bay Area, CA
    Posts
    3,510
    Cheddar is my fav by a country mile. It soaks up the smoke beautifully! Oak and hickory.
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC


  7. #7
    Senior Member
    Join Date
    Nov 2010
    Location
    Clark County, Wa
    Posts
    383
    Let me get back to you on that in about two months.
    I'm guessing it will be cheddar because that is my favorite.
    MAK 1 Star #152
    Burnin Bear Mountain Pellets

  8. #8
    Habanero gouda smoked with hickory/apple blend. Any aged cheddar is good too.

    Cheese

  9. #9
    Here is a link to a Wisconsin Farmstead all natural cheese maker Gingerbread Jersey est 1918. I live in Tennessee and we order their cheese and have it shipped to our home. We have no relation to the business other than we love their products. I am new to pellet smoking and could use instruction on the process of smoking cheese. Gingerbread Jersey also sells smoked cheese if you want to purchase it. We found them on a road trip to Wisconsin and have been hooked since.
    Gingerbread Jersey Cheese

  10. #10
    Quote Originally Posted by pondfishr View Post
    I am new to pellet smoking and could use instruction on the process of smoking cheese.

    There's lots of info in the forum, but it's not hard if you follow these basics:

    - Cut your cheese into 1/2 - 1 lb blocks (I prefer 1/2 lb blocks). Let the cheese sit out on wire racks for 1 - 2 hours to form a rind.

    - Put in your smoker and cold smoke BELOW 90° for one to several hours depending on your taste. If you're doing this in a pellet grill, I'd look at getting one of the A-Maz-N pellet smokers. Prop the lid open a bit if needed in order to keep air flowing or keep the temp below 90°.

    - Fruit woods work well and give a great color. Hickory & pecan will give a bacony sort of smoke flavor. Sugar Maple also gives a nice light sweet smoke.

    - Check the cheese by taking a piece away from the smoker and smelling it. When it smells good and smoky to your satisfaction, Its done.

    - Ignore the color, it will NOT look dark brown like commercially smoked cheese that has most likely been sprayed or dipped into liquid smoke.

    - Munch on what you want and wrap the rest (or vac-pack it) and let it sit for a couple weeks or longer to let the smoke penetrate the cheese and mellow.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

Similar Threads

  1. Cold smoked Cheese
    By AUTiger71 in forum Pellet Smoking.com Lounge
    Replies: 2
    Last Post: 01-15-2016, 04:09 PM
  2. Cold (War) Smoked Cheese
    By squirtthecat in forum Pelletsmoking.com Gallery
    Replies: 9
    Last Post: 10-15-2012, 12:40 AM
  3. Smoked Meatloaf and Mak Mac-n-Cheese
    By RickB in forum Pelletsmoking.com Gallery
    Replies: 9
    Last Post: 07-25-2012, 03:10 PM
  4. Pellet Smoked Cheese And?
    By nepas in forum Pelletsmoking.com Gallery
    Replies: 9
    Last Post: 05-28-2012, 12:44 PM
  5. MAK Cold Smoked Cheese
    By nepas in forum Pelletsmoking.com Gallery
    Replies: 6
    Last Post: 04-06-2011, 06:49 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •