Wood Flavor for Blue Cheese, Please

[JJC]

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

[manxman]

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.

[Cold Smoke]

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

[MallardWacker]

<b><font color="blue"><font face="Tahoma">ANYTHING but MESQUITE!</font id="Tahoma"> </font id="blue"> </b> [xx(]


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

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

[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

[Phone Guy]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br />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"></font 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

[JJC]

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