In 2010, we did an article about smoking cheese (click here) which has directions for making a cold smoker. A lot has changed since we posted that article, and now there are many more options available.* Recently, Claude Garneau in Ottawa, Canada sent us a few pictures of his “smoking gizmo” and it reminded us that not everyone has their own smoker to adapt. Some
Jim Price in Stevenson, Washington
I first met Jim via e-mail when he entered our 35th Anniversary Essay Contest last fall. I read his story (below) and I wanted to learn more about him and his fascinating life. When I asked him about doing this post, he said it would be nice to be on the other end of an interview because he spent most of his working years as
New Cheese Maker#8 – Steve Nichols
Making and smoking cheese at home Steve Nichols (55) is one of the few folks we know about who made our 30 Minute Mozzarella the first time he tried it and then smoked it! How cool is that? He has actually been smoking cheese for at least 6-7 years. He’s hoping to make more of his own cheese, but unfortunately, his mom has been ill,
Smoking Your Cheese
Do I smoke cheese or add smoke to it? There are basically 3 ways to smoke your cheese: Most cheesemakers expose their cheese to smoke caused by burning anything they choose, including hardwoods (apple, cherry, maple, pecan and hickory), sawdust, corn cobs, mesquite, etc. Rogue Creamery in Oregon makes their famous “Smokey Blue” over local hazelnut shells! Some cheesemakers spray or dip their cheese with