I'm surprised I don't see more about smoking cheese on this forum as it's one of my favorite types of cheese. Since one of my other hobbies is making sausages and smoked sausage included. And I enjoy smoking cheese, I thought I would provide this link to those that might be interested----can't say that all these practices are valid ---but for the most part there spot on.
http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view (http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view)
Qdog
Great time of year to start a smoking thread. Thanks for sharing the link with very interesting Q & A's. My favorite was:
QuoteQuestion: How long can I age my cheese?
Answer: I don't know of any limits in time. The longest I have aged a cheese is the 12 year old Limburger.
Whoa. All I can say is that he has a lot of willpower to hold off 12 years!
I bought an amaz-n smoker (http://www.amazenproducts.com/Default.asp) a couple of years ago and love it. To hot during the summer to smoke here but is cool enough now to start.
I try to never smoke cheese. It only makes me feel fat, not funny. 8)
Your right, John, if I only had that kind of willpower!!!
I love my AMZ smoker----does everything I want it to.
Hooked up the new attachment for cold smoking on my Masterforge! This thing will provide 6-9 hours of cold smoke into my smoker for my cheese. Loaded with cherry and apple. We'll see how it goes! :o
Well the result was exactly what I was looking for. This will air out for a couple of hours and then back into the wax to allow it to age out and the smoke to permeate throughout. ;D