Butcher

Recipes 

With so much family gatherings going on this time of year I have been smoking cheeses. I haven't been too impressed with hickory smoke. I smoked cheddar variations and I don't think I will bother using hickory again. Half alder and half apple turned out awesome with swiss cheese. I don't even really like swiss cheese and this was awesome. What does everyone prefer to use for smoke and cheese?

jeepinjeepin

Recipes 

Hickory is easy to overdue, I think. Cheddar would be my only choice for hickory. Stay far away from mesquite in my opinion. You might be on the right track with fruit woods. Apple and cherry are easy enough to come by commercially. I have heard the wood from a Bradford Pear is nearly the same as a regular pear fruit tree. Those trees are a dime a dozen when broken by ice or wind. I haven't tried it yet though.

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thrstyunderwater

Recipes 

I had alot of luck with tillamuck cheddar and apple. Cold smoked of course.