Smoking Edam or Guda cheese

[shotski]

1) What is the best rind development type and at what stage should the cheese be smoked?

2) What is the traditional or most common type of wood used in smoking these cheeses?

TIA John

[bbracken677]

I have wondered recently if you could use smoked salt in your make to produce a smokey flavored cheese.

Here in the US I believe the woods of choice would be hickory or mesquite.

[shotski]

I did think about hickory and thought it was to pungent and may over power the flavour of the cheese. It may depend on how long you smoke it for.

[H-K-J]

My favorite's are cherry and apple with a cold smoke

[mjr522]

I think alder's another option...

[shotski]

I would stick my head in that cooler in a heart beat with a couple of smoked wheels in their.

[shotski]

I am thinking Alder, apple or maple something in the sweeter side. So I should do a salted natural rind and smoke it when?

[H-K-J]

I havent smoked that much cheese (to hard to keep it lit. I know someone is gonna coment ) I have taken some Stilton, after it is cut (just a wedge)and done a light cold smoke
I like it!!!

[shotski]

(to hard to keep it lit. I know someone is gonna coment ) Nothing to do with age does it?