Print Page - Wood Flavor for Blue Cheese, Please

Title: Wood Flavor for Blue Cheese, Please
Post by: JJC on January 28, 2005, 04:39:06 AM

Hi All,

Planning to do a Gorgonzola in the BS this weekend. I know I've seen rumblings about smokin' blue cheese, but a search for "blue cheese" (exact phrase) didn't pull up any specific wood flavors or times. Anyone have a suggestion?

Paul (Manxman): I think you had some bue cheese in your BS about a week ago--how did they turn out?

John
Newton MA

Title: Re: Wood Flavor for Blue Cheese, Please
Post by: manxman on January 28, 2005, 12:14:07 PM

Hi John,

Yes, I tried Danish Blue cheese, oak smoked for about 3 hours using the John Watkins cold smoke method. I then wrapped it in cling film and left in the fridge for 24 hours.

To be honest I did'nt thing the oak smoking added anything to the already distinctive flavour of this cheese, probably just a personnal thing!? It was'nt unpleasant or anything, just had no "wow" factor!

I did'nt smoke a big quantity and have left the remainder in the fridge for another few days to see if it has improved, will try it again this weekend.

I hope to try an apple smoke with some cheddar in the next few days so may try another piece of blue cheese to see if that works out better.

Manxman.

Title: Re: Wood Flavor for Blue Cheese, Please
Post by: Cold Smoke on January 28, 2005, 03:56:21 PM

I've spent a number of hours trying to track down info on smoked blue- but haven't come up with much and nothing that suggests type of wood to use. Let us know how it turns out. I need a good recipe for the new cheese link we're working on.

Cold Smoke

Title: Re: Wood Flavor for Blue Cheese, Please
Post by: MallardWacker on January 28, 2005, 07:51:57 PM

ANYTHING but MESQUITE! [xx(]

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Wood Flavor for Blue Cheese, Please
Post by: JJC on January 29, 2005, 10:18:46 PM

Did a 2hr cold-smoke of the Gorgonzola last night . . . 4 apple + 2 hickory pucks. It's in plastic wrap now waiting for Burns Supper to begin in about 2 hours. I'll keep you posted . . . [:)]

John
Newton MA

Title: Re: Wood Flavor for Blue Cheese, Please
Post by: Phone Guy on April 21, 2005, 12:30:29 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 Did a 2hr cold-smoke of the Gorgonzola last night . . . 4 apple + 2 hickory pucks. It's in plastic wrap now waiting for Burns Supper to begin in about 2 hours. I'll keep you posted . . . [:)]

John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote">
How did the cheese turn out? I love blue Cheese and I make a mean Mozzerella. Looking forward to smoking some. I would like to know your results.
Thanks

Title: Re: Wood Flavor for Blue Cheese, Please
Post by: JJC on April 21, 2005, 03:38:42 AM

Hi PG,

The Gorgonzola was very good--it had a slightly golden "smoked" look along the edges, and the smoke taste was very mild. It added subtley to the blue cheese flavor, but as Manx said, it was not a "Wow". It's worth trying again, and I might try all hickory next time, perhpas for 3 hr . . .

Let me know how your mozz turns out. Others on the Forum have had great luck with it!

John
Newton MA

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: JJC on January 28, 2005, 04:39:06 AM