What wood is best for smoking cheese?
Posted at 3:00 pm on 12/22/2019 by Ken Theobald
If you want your cheese to have a slightly nutty smoked flavor than Beechnut is your choice. Beechnut has the nuttiest of all smoke. I would recommend Maine Oak as a second choice as it adds a buttery as well as a nut smoke flavor.
Peach or wild apple will give your cheese a somewhat fruity smoke flavor. Peach is my favorite but it is a little stronger than the apple smoke. Either one will make your cheese stand out among all of the rest.
However, having said that, all hickory is not the same as is not
all cherry is the same, etc. It seems to be common knowledge that wood
from the colder climates have more density than those grown in
year-round warm weather.
A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.html
shows that northern woods have a higher density (4%-28%) than their southern counterparts.
The
bottom line to all of this is simple: The greater the density of wood,
the more smoke, and the more smoke the more flavor! All of the wood
from Flame Grilling Products is native to Maine or New England. Even our Sweet Peach!
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