Patrick Oconnell
There are many different types of wood that can be used to smoke cheese, but the best choice depends on the type of cheese and the desired flavour profile. Fruitwood is a popular choice for its ability to complement the natural flavour of mild cheeses. Applewood, for example, has a high concentration of mild flavours and a fruity, sweet taste. Other options include hickory, which is said to impart a bacon-like flavour, and oak, which is considered one of the most versatile wood flavours.
| Characteristics | Values |
|---|---|
| Best wood for cold-smoking cheese | Applewood |
| Best wood for naturally mild-flavoured cheese | Cherry wood |
| Best wood for adding sweetness | Sugar maple |
| Best wood for adding extra flavour without overpowering the cheese's natural taste | Hickory |
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What You'll Learn
- Applewood is best for cold-smoking cheese
- Hickory wood is strong-flavoured but won't overpower the cheese's natural taste
- Fruitwood is the best and safest choice for naturally mild-flavoured cheese
- Maple wood is popular for smoking cheese, with a delicate, sweet palate
- Oak wood is considered one of the most versatile wood flavours
Applewood is best for cold-smoking cheese
Applewood is one of the best woods for cold-smoking cheese. It has the highest concentration of mild flavours, but still allows you to savour the cheese's natural taste. Applewood smoked cheese is perfect for sandwiches and salads.
Applewood is a fruitwood, which is the best and safest choice for smoking cheese with a naturally mild flavour. Fruitwoods provide a tangy, mild, and sweet flavour that blends with the cheese's natural flavours.
Applewood is also a good choice because it has a mild, fruity, and sweet taste that will enhance the cheese's natural flavour. Other fruitwoods, like cherry, can bring sweetness with their heavy smoke, but are better for naturally mild cheeses.
Hickory wood is another option, which won't overpower the cheese's natural taste. Instead, it adds the right amount of extra flavour. Many say that hickory imparts a bacon-like flavour to smoked cheese.
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Hickory wood is strong-flavoured but won't overpower the cheese's natural taste
When it comes to smoking cheese, it's important to consider the smoke flavour profile that will complement the cheese. Fruitwood is considered the best and safest choice for smoking cheese with a naturally mild flavour, as it provides a tangy, mild, and sweet flavour that blends with the cheese's natural flavour. Applewood is one of the best woods for cold-smoking cheese, as it has the highest concentration of mild flavours but still allows you to savour the cheese's natural taste.
Hickory wood is a strong-flavoured option that won't overpower the cheese's natural taste. It adds the right amount of extra flavour and is especially good when paired with cheddar or other strong cheeses. Many say that hickory imparts a bacon-like flavour to smoked cheese. If you're looking for a bacony flavour, pecan wood is also a good choice.
Maple wood is another popular choice for smoking cheese, as it has a delicate, sweet palate that permeates the cheese, imparting a sweet aroma. If you're looking for a milder flavour, cherry wood is a good option for cheeses that are naturally mild in flavour, as it brings sweetness with its heavy smoke.
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Fruitwood is the best and safest choice for naturally mild-flavoured cheese
If you want to add some extra flavour to your cheese, hickory wood is a good option. It won't overpower the cheese’s natural taste, but instead, it adds the right amount of extra flavour. Some say that hickory imparts a bacon-like flavour to smoked cheese. Similarly, pecan wood will also give a bacony flavour to smoked cheeses.
Maple wood is perhaps one of the most popular woods for smoking cheese. It has a delicate, sweet palate that permeates the cheese, imparting a sweet aroma. Cherry wood is also a good choice for naturally mild-flavoured cheese, as it brings sweetness with its heavy smoke that quickly infuses the cheese.
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Maple wood is popular for smoking cheese, with a delicate, sweet palate
Maple wood is perhaps one of the most popular woods for smoking cheese. It has a delicate, sweet palate that permeates the cheese, imparting a sweet aroma. Maple wood is especially good for smoking various proteins that perfectly match most cheeses.
Applewood is another popular choice for cold-smoking cheese. It has the highest concentration of mild flavours, allowing you to savour the cheese's natural taste. Applewood smoked cheese is perfect for sandwiches and salads.
Hickory wood is also a good option for smoking cheese. Despite not being mild, it won't overpower the cheese's natural taste. Instead, it adds the right amount of extra flavour. Some say that hickory imparts a bacon-like flavour to smoked cheese.
If you're looking for a bacony flavour, pecan wood is also a good choice. Oak wood is another versatile option, similar to hickory.
For naturally mild-flavoured cheeses, cherry wood is a good option as it brings sweetness with its heavy smoke that quickly infuses the cheese.
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Oak wood is considered one of the most versatile wood flavours
When it comes to smoking cheese, it is important to consider smoke flavour profiles that complement the cheese. Fruitwood is the best and safest choice for smoking cheese with a naturally mild flavour. Fruitwood provides a tangy, mild, and sweet flavour that blends well with the cheese’s natural flavours. Cherry wood, for example, brings sweetness with its heavy smoke that quickly infuses the cheese. Applewood is another good option for cold-smoking cheese as it has the highest concentration of mild flavours while still allowing you to savour the cheese’s natural taste. It adds a mild, fruity, and sweet taste to the cheese, making it perfect for sandwiches and salads. Maple wood is also a popular choice for smoking cheese, with various proteins that match most cheeses. It has a delicate, sweet palate that permeates the cheese, imparting a sweet aroma.
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Frequently asked questions
Fruitwood is the best and safest choice for smoking cheese that has a naturally mild flavour. Applewood is also a good option for cold-smoking cheese.
Applewood has the highest concentration of mild flavours but still allows you to savour the cheese's natural taste. It has a mild, fruity, and sweet taste.
Hickory, maple, oak, cherry, and pecan are all good options for smoking cheese.
Hickory imparts a bacon-like flavour to smoked cheese.
