Quote:
Originally Posted by smitty81
Thanks for the info!
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Welcome.
BTW, just as with BBQ'ing, different woods will behave/taste differently and different cheeses will work differently / need different amounts of smoke. Some woods will create such a pungent smoke flavor that you will need to rest the cheese for some time to lose the astringency before serving. Others, it can be served within days, or even hours.
Minimize your variables and experiment to find what works - pick a cheese to work with, medium or sharp cheddar is a good place to start, use the same brand & cut them the same size each time, use the same wood, just change your smoke times. After you get that baseline time figured out, adjusting for different woods and cheeses is pretty easy.