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The Cheese Files

This seems as good a place as any to record my cheese smoking experiments.


Charcoal:  6 briquettes

Wood:  1 hickory chunk and a couple of handfuls of hickory chips

Temperature:  30º

Wind:  Calm (more or less – it is Kansas, after all)

Cheese: Tillamook Sharp Cheddar (I could get other sharp cheddars a bit cheaper, but I’m sentimental.  I’ve actually been to Tillamook.  No other real reason.)  White Cheddar Chipotle.  These are our regular, every-time cheeses.  Tonight’s new attempts are Gruyere and Havarti Dill.

Results: The sharp cheddar and chipotle cheddar turned out good, as usual.  I probably should have saved an unsmoked piece of the Gruyere and the Havarti Dill, as I don’t buy either on a regular basis and have nothing to compare them to.  The Gruyere seems kind of bland.  I’m not sure whether the smoke helped or hurt, and I might try it again.  The Havarti Dill sounded like a good idea, but I won’t do it again.

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