Pecan Smoked Cheese?

[JZ]

Outside temps are starting to get cool (forcast for -10*C tonight) and I think it is time to do some cheese.

I've got med cheddar, mild cheddar and marbled. Thinking of using Pecan for the wood and was wondering if anyone else has tried Pecan.

[grnhs]

That's what I use.
2hrs at around 75-80*

[Smoking Alligator]

I use special blend.. Gives you a mild flavor.  Pecan works great too!!

[JZ]

Thanks Guys --- I will go for Pecan for 2 hrs.

[OU812]

Pecan is my wood of choice,,,,,,,,,,,,except Hickroy for pork butt and Oak for brisket

And like grnhs stated try to keep your smoker around 80 F

Then after the smoke allow to cool at room temp for a couple hr, wipe down with a paper towel and wrap tightly in plastic, or vac seal and throw in the back of the fridge for at least 2 weeks to age.

Gooood stuff.

Apple is good too.

[muebe]

Pecan and apple are great for cheese. Maple is good too ;D

[JZ]

Last time I smoked cheddar I used alder and it took over 2 months before the ash taste was gone ---- but after that it was very good.

Since the cheese is being cold smoked on one rack (2 at most) I thought I should add some nuts, probably almonds and was wondering if Pecan would be weird on nuts? Or should I just do the nuts seperately using Hickory?

[zueth]

In my experience apple is the best for cheese, you can try others, but I think you will always go back to apple.

[Jim O]

I must say I love my cheese hickory smoked !

Jim O

[Habanero Smoker]

Pecan is my go to bisquette for cheese, nuts and vegetables.