what cheese is preferred for smoking

sprightlyone · November 02, 2012, 02:16:12 AM

hi
firstly are there any australian cheese smokers on the forum ??
everyone who has input try to relate to cheese types avail in australia
thanks lyle

Keymaster · November 02, 2012, 05:24:02 AM

White chedder comes out nice and Medium Chedder too. I did some pepperjack one time and it never did quit tasting like an ashtray even after six months so I have been staying away from smoking that. Not sure what kind of cheese Australia has but I bet they must have "Jumpin Kangaroo Jack cheese", or Maybe not ;)

Salmonsmoker · November 02, 2012, 07:21:47 AM

I've smoked med. and sharp cheddar, white cheddar, swiss, pepper jack, gouda,mozzerella, even smoked a brie. They were all good. The nicest turned out to be the colby jack. Everyone liked that, which reminds me it's time to re-stock the smoked cheese drawer in the fridge. ;D

tskeeter · November 07, 2012, 02:35:09 PM

I've had good luck with sharp cheddar and Gouda. I like a delicate smoke, so use 40 minutes of apple. Then vac sealed and into the fridge for at least three weeks of aging

Ka Honu · November 07, 2012, 02:59:03 PM

SWMBO's favorites are Gouda and Havarti; I pretty much like everything I've ever tried.

OU812 · November 07, 2012, 06:58:51 PM

I have not found a smoked cheese I didnt like,,,,,,,,,,including cream cheese

SoCalBill · November 09, 2012, 08:42:22 AM

My favs are medium cheddar and pepper jack.

Wildcat · November 09, 2012, 02:11:10 PM

I think it is safe to say smoke what you like the most and see how it turns out. Let us know as well.

viper125 · November 16, 2012, 06:00:54 PM

Just smoked extra sharp cheddar, Black label special cheddar and hot pepper Monterrey Jack. But as far as the best. Its what ever cheese I can get. I love cheeses and they all smoke great. Haven't tried cream cheese yet OU812 Thought it might be too soft. Do you do any thing different? Have also thought of making cream cheese or some of the simpler ones like it to smoke. Any one doing that?

OU812 · November 16, 2012, 06:09:24 PM

Quote from: viper125 on November 16, 2012, 06:00:54 PM
Just smoked extra sharp cheddar, Black label special cheddar and hot pepper Monterrey Jack. But as far as the best. Its what ever cheese I can get. I love cheeses and they all smoke great. Haven't tried cream cheese yet OU812 Thought it might be too soft. Do you do any thing different? Have also thought of making cream cheese or some of the simpler ones like it to smoke. Any one doing that?

Believe it or not the cream cheese does just fine, I flip it over half way through and use frog mats

It does get kinda soft so I just lift one side of the mat and let it roll over without touching it

viper125 · November 16, 2012, 06:40:15 PM

Will try next time. I love cream cheese on crackers.

OU812 · November 16, 2012, 06:48:27 PM

Quote from: viper125 on November 16, 2012, 06:40:15 PM
Will try next time. I love cream cheese on crackers.

Me too!

viper125 · November 16, 2012, 07:38:50 PM

Well i bet that smoked cream cheese is a real
killer.

OU812 · November 16, 2012, 07:45:10 PM

Quote from: viper125 on November 16, 2012, 07:38:50 PM
Well i bet that smoked cream cheese is a real
killer.

Yes Sir,,,,,,,it is

A little tip,,,,,,,,,,wrap it tightly in plastic wrap before ya vac seal it

That way it stays in shape ;)

Rckcrwlr · November 19, 2012, 07:08:46 AM

What cheese to smoke...hmm...

I have done the normal: Cheddar, Hot Pepper Cheese, Provolone, Hot Pepper Jack, Swiss, Gouda, etc.

I have a local Cheese House that gets some interesting combos that I have tried: Horseradish Cheddar, Habanero Cheddar, Mango Fire, Mediterranean Cheddar (Olives)