Smoked Some Cheese this Afternoon

[PintoBean]

Smoked a bunch of cheese today. Medium, Sharp, and Extra Sharp Cheddar, Cabot Habanero Cheddar, Kerrygold Skellig Cheddar, Kerrygold Dubliner Cheddar, and Collier Welsh Cheddar.

Sealed up and ready for aging.



Into the fridge...2 weeks before I can eat them.

 

[chezteth]

dang, that sounds delicious!

 

[bozizle]

How long do you smoke them for and what wood do you use?

 

[PintoBean]

For hard cheeses like these, 3-4 hours. If you do soft cheese like Mozzarella, keep it down around 1-1.5 hrs. You can really use any wood, but on these I used a 50/50 mix of maple and peach.

 

[Chesterbelloc]

If you do soft cheese like Mozzarella...

Scamorza!! Love the stuff.