Has anyone here ever attempted

[Texasgal]

to make smoked cheese? We are looking into doing something for a graduation party. What is your experience?

[flamin lib]

1. Yeah. Have an electric smoker

But the ambient temp needs to be pretty low, under 60f. Otherwise the cheese melts. Suggest you buy smoked Gouda at Costco.

You can smoke salt tho. Course sea salt on a fine mesh screen, smoke at 250f for as long as you can stay awake and keep replenishing the wood chips. Let it sit in open air for a few hours to mellow the flavor.

[Texasgal]

2. We have a big green egg

and have been hoping to try it. I've seen a few demos online and have pulled up a few recipes.

How was your experience? Did your cheese melt?

[Major Nikon]

3. I've done it a few times

My particular smoker accepts a cold plate which insulates the heating element from the smoke chamber, but allows the smoke to pass. On top of that you put a tray full of ice to help keep things cool. Even at that you can only turn the smoker on for about 15-20 minutes, then you leave the smoker closed for another 45 minutes or so. After you smoke the cheese you want to wrap it in cling wrap and refrigerate for at least 24 hours to allow the smoke on the outside to migrate to the inside.

Another way to do it is to build a separate cold smoke chamber that receives smoke from the hot side. It can be something as simple as a cardboard box.

[Texasgal]

4. we bought a cold plate

so we are set. Interesting side note on the cardboard box! Excellent suggestion! Thank you!

[Major Nikon]

6. If you have a cold smoke plate it sounds like you're all set

Your smoker is pretty popular, so I'm sure you can find all sorts of youtube videos on how to do it, but I suspect the basic technique will be the same as mine. It actually works very well, but the key is to resist the urge to slice into it right after smoking and allow it to mellow out in the fridge for a few days if possible. If you dig into it right away it won't taste right as there will be too much smoke flavor on the outside and not enough inside. Soft cheeses lend themselves best to smoking and I prefer to use fruit woods like apple or cherry. Last year I pruned my peach trees pretty aggressively and saved the wood. It works very well.

[MADem]

5. There is a town in Italy called Mondragone.

It is south of Rome and they make the best mozzarella di bufala. There is a cheesemaker there who smokes that mozzarella, and boy is it extra-good.

I miss that cheese, there's nothing like it.

Good luck with your experiment!

I'm good at buying that stuff, not making it-- that's about the size of it..!