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Smoked Cheese
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 7985 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2013 at 23:25
yep, like gm said, cooler weather is a great time for smoking cheese and is usually when most of ours gets smoked. i've used my little chief smoker, and now have an A-MAZE-N pellet smoker like the one pictured above to play with....happy times!

Anne, listen to us - it's much easier and less-specialised than it seems....and it opens whole new doors for you!
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Points: 16 		Post Options Post Options   Thanks (0) Thanks(0)   Quote priya456 Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2017 at 02:32
Many types of smoked cheeses are smoked in smokers rather than by a wide-open fire. The smokers waft smoke over wheels of cheese as they age on racks. Some cheesemakers use small smokers. Others, like Rumiano Fine Natural Cheese, build walk-in smokers that accommodate larger quantities of cheese. A cheese can be lightly smoked, so the finished product has a very subtle smokiness, or heavily smoked.
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Points: 5686 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2017 at 03:48


The best smoked cheese I have ever had is a conical 100% raw  cow milk variety:  

Galician San  Simon which is smoked on Wood. 

The designation:   Lugo,  Galicia,  Spain .. 

When one opens the "cheese paper that it is wrapped in", the aromas of Wood burning are absolutely amazing .. 

Incredible if you can find it at a specialised cheese shop of European cheeses.  Or order it online from José Andrés Shop, however, it is rarely exported.  Small boutique producers .. 
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Points: 397 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 13 July 2017 at 06:34
Originally posted by Margi Cintrano Margi Cintrano wrote:



The best smoked cheese I have ever had is a conical 100% raw  cow milk variety:  

Galician San  Simon which is smoked on Wood. 

The designation:   Lugo,  Galicia,  Spain .. 

When one opens the "cheese paper that it is wrapped in", the aromas of Wood burning are absolutely amazing .. 

Incredible if you can find it at a specialised cheese shop of European cheeses.  Or order it online from José Andrés Shop, however, it is rarely exported.  Small boutique producers .. 




Sounds delicious.

My only experience with European Smoked Cheese was in Greece I tried a Metsovone. Ok but too firm
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