Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > American Barbecue, Grilling and Smoke-Cooked Foods
  New Posts New Posts RSS Feed - Smoked Cheese
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Smoked Cheese
 Post Reply Post Reply Page  <12
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9301 		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!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
priya456 View Drop Down
Scullery Servant
Scullery Servant
Avatar

Joined: 12 July 2017
Location: pune
Status: Offline
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.
ghost
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6267 		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 .. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 449 		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
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
 Post Reply Post Reply Page  <12
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.