What would be a good method to smoke cheese? What temp would be good to try to maintain while smoking a block of cheese, and how long should the cheese be smoked?
Has anyone smoked velveeta cheese? Had some this weekend and it was awesome... Please share what you do. Thanks!
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Smoke Cheese by: Brian
I have found that when you smoke cheese, first unwrap and lay 8oz block of cheese on a plate or cookie sheet. Let it set and "air out" until it forms a lite crust, about 1hr-2hrs. start your smokehouse and keep your temp under 100 degrees F. In my experiance, Cheddar, Montery Jack, or other "soft" cheeses will only need approx. 1-1 1/2 hour to fully absorb the smoke. Anymore time in the smokehouse, for the above cheeses, I feel they take on too much smoke. Hard and Horseradish cheeses can take more smoke. I have found that 1 1/2 to 2 hours in the smoke house is great for these. I am using a homemade outhouse smoker. When I smoke cheese I only use a small electric hot plate to start my chips, then turn it off or on low to maintain my chips smoltering. I prefer hickory smoke with my cheese. Good Luck
