BS: Smoked Cheese Oh Yea

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,CS
Date: 15 Nov 12 - 12:42 PM

PS, mark me as another fan of smoked cheese btw. I like 'smoked Edam', and 'oak smoked Cheddar', as well as creamy soft 'smoked Applewood'

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,CS
Date: 15 Nov 12 - 12:38 PM

I've never understood what 'American cheese' is! You find it referenced in numerous recipes on US hosted recipe sites, but I never know what it's supposed to be.

All the other countries I can think of produce numerous regional cheeses.

Cheddar, Stilton, Wendsleydale (to name but a few) from the UK are all very different in character; be they creamy, firm, crumbly, run through with blue veins, red, off-white, yellow or even pale mottled green (like sage derby)

So too are the regional French, Italian and Dutch cheeses and so-on, dozens if not hundreds of them often from just one country.

But in the US I hear of "American cheese", and it generates no picture or aroma for me, no notion of any discernable character of any kind - apart from those processed Kraft cheese squares, which I know they also call "American cheese", but I don't think you could smoke those so it must be something else.

I'm guessing that it may be another foreign made analogue - albeit unacknowledged - of white British Cheddar? Or maybe not, as although the Canadians produce Canadian Cheddars which are available to buy over here, I've never seen any kind of "American Cheddar" (or indeed "American cheese" anywhere.

Colour me confused! Can someone please explain, what exactly is "American cheese"??

Subject: RE: BS: Smoked Cheese Oh Yea
From: Stilly River Sage
Date: 15 Nov 12 - 12:36 PM

I have a smoker and a variety of types of chips. I grew up with Alder for salmon (my Dad did a lot of smoking of meats, fish, cheese), and I think he also used alder on cheese.

SRS

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 12:02 PM

Dan, have you tried hickory wood? I had some cheese done that way many years (decades?) back and t'wern't bad.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 12:01 PM

That was me.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST
Date: 15 Nov 12 - 11:59 AM

Oy.

Subject: RE: BS: Smoked Cheese Oh Yea
From: Henry Krinkle
Date: 15 Nov 12 - 11:54 AM

Boy that sounds good. With some ham.
=(:-( P)

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 11:52 AM

Apple wood use nothing else, I have tested darn near every wood that you can use .. Apple no other wood in the smoker

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 11:51 AM

My Amish friendsw light a candle for me when I do that ... anyone else in love with smoked cheese

Subject: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 11:50 AM

Well the Mrs is in Seattle on a conference, today its smoked cheese. Now I go to the store, get several huge blocks of white American Cheese and put it in the smoker with apple wood ... holy cow with crackers .. amazing stuff.

I have had about every smoked cheese out there. I like mine the best not over or under smoked just perfect ... Yummmmm