Since you are looking for best woods for smoking cheese , let me tell you there are enough for you to try out. Apart from apple woods, Cherry woods etc.
There are few others that are absolutely worth trying.
Here I have listed some of my favorites. Find out yours.
Let’s get to the point…
- #1 Apple wood (Best fruit wood)
- #2 Cherry wood (Best for Color)
- #3 Maple wood (Best natural/ Sweet Smokey Flavor)
- #4 Lilac Wood (Best Mild Smoke Flavor)
- * How to be careful while selecting wood for Cheese?
- * CHEESE to smoke.
- * How do I choose the best wood for smoking Cheese at home?
- * What type of wood can’t you use for smoking Cheese?
- * What type of wood can you use for smoking Cheese?
- * Alternative of apple and cherry fruit-wood.
- * FAQ
Best woods for smoking cheese
#1 Apple wood (Best fruit wood)
In my wood list, Apple Wood comes first most of the time.
Know the reason-
Apple is the best fruit wood to smoke Cheese.
The apple wood has a great flavor which is a perfect combination with Cheese.
This wood comes in big sizes, and it lasts a long time.
I recommend this because it burns long enough with low heat and a light flavor.
Easy to light, you can use these chunks in a smoker box also.
It works great with all types of Cheese. You will get a sweet, fruity, light, and mild flavor if you smoke hard cheeses with apple wood.
Mostly I use this apple wood to smoke Cheddar, Gouda, and Swiss.
- Subtle Sweet flavor
- Chunk size pieces
- Four pound bag
- 350 cu. in. (0.006 m^3) sized bag
#2 Cherry wood (Best for Color)
When it comes to sweet wood, you can’t deny cherry wood. I like cherry wood because it is not less than anyone in flavor.
It is similar to apple, but it imparts a sweet flavor more than apple.
It gives a lot of smoke but doesn’t overwhelm the Cheese.
It’s also a light smoke wood that you can mix well with other stronger woods like hickory or oak.
It doesn’t affect the food, but it gives a nice color to Cheese. I believe that provolone and cheddar are the best with cherry wood.
- Cherry wood chunks
- Subtle fruity flavor
- Goes great with fish, poultry, pork, & vegetables
- 350 cu. in. (0.006 m^3) sized bag
#3 Maple wood (Best natural/ Sweet Smokey Flavor)
If you want a natural and sweet smokey flavor of Cheese, then the other solution is maple.
Maple is not a fruit wood, but maple also imparts flavors with a color similar to apple and cherry.
I didn’t take much time to smoke because maple smoke flavor is more robust than apple.
Therefore I don’t smoke Cheese for longer with maple wood.
Swiss, Gorgonzola blue, and provolone cheese are the best options when smoking with maple.
When Cheese is entirely smoked, it turns a golden color.
You can use it to plank smoked cheeses too.
- Maple BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Maple wood heat treated to eliminate and prevent pests, mold, or rot.
- 180 cubic Inches of large sized Maple BBQ Smoking Chips per package.
- Use to make a variety of maple smoked meat. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Maple BBQ Smoking Chips with these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
#4 Lilac Wood (Best Mild Smoke Flavor)
Lilac wood is similar to apple wood because it has very light smoke.
It provides a subtle and mild smoke flavor that is slightly sweet and aromatic.
Lilac is a perfect pair with semi-soft Cheese.
This lilac wood is sometimes hard to get.
Lilac wood is a precious wood that adds flavor to any food.
The price of lilac wood is very high, yet it is in demand among the people.
* How to be careful while selecting wood for Cheese?
It matters significantly what wood you are using to smoke the Cheese.
You should not use that wood that overpowers the taste of the cheese and make it bitter. For example- Mesquite.
My recommendation is to use fruit wood or nut wood which is readily available at a low price.
Another thing is that not all Cheese is for smoking. I prepared a list of Cheese that you can smoke. You can check the list in this article.
So you have to select the right one which can smoke. You should not pick soft Cheese to smoke because the soft Cheese will melt and fall between the grill grates.
So now for your information, let me tell you that choose such a cheese which is semi-hard and hard variety.
You can smoke semi-hard Cheese easily, and it does not change shape when you smoke.
Based on what I have learned and utilized so far, I can say that whatever wood you choose should be mild fruit wood for Cheese. For example- apple and cherry.
It would be best to choose strong wood for hard Cheese and light mild smoking wood for soft Cheese because it doesn’t overpower its flavor.
Hardwood doesn’t pick as much wood smoke flavor as semi-soft cheeses, so, therefore, you can use hickory, oak, and pecan wood for smoking.
Make sure that smoking wood should be seasoned and cut into chunks.
Apple wood provides excellent sweet taste and color to semi-soft cheeses and mild flavor to hard cheeses.
You can also use crab apple tree wood alternatively of apple wood.
Cherry wood is sweeter than apple. We can say cherry is similar to apple.
Somebody likes the dark color of the Cheese. Oak is the best option to give a darker shade to hard Cheese.
You will be surprised to know that lilac wood is also famous for smoking cheese like apples. It provides a subtle and mild smoke flavor that’s slightly sweet and aromatic. This lilac wood has very light smoke, so you have to pair semi-soft Cheese.
Alder wood is not as perfect for cheeses as other woods. But whatever its properties are, it is ideal for salmon.
* CHEESE to smoke.
People are successful in smoking very few types of Cheese, maybe due to not choosing the right Cheese or lack of time. There are so many cheeses that you can smoke.
Before smoking Cheese, we should select the right Cheese.
The Cheese should be semi-hard or hard varieties because it is good to smoke, and another thing hard cheese does not change shape when you smoke.
Why should we not choose soft Cheese? Because soft Cheese can melt and fall between the grates, it also loses its flavor.
I have listed some of the best cheeses that you can smoke effortlessly.
- Pepper jack
- Blue Cheese
* How do I choose the best wood for smoking Cheese at home?
We can easily make delicious and flavorful Cheese at home. Remember that the wood should be suitable according to the Cheese because the pairing is essential. Any hard cheese is easy to smoke because it is less prone to melt. So choose the proper wood as well as Cheese.
You should know about the woods and how they work on cheese. Like I mentioned earlier that you could mix apple wood and hickory or apple wood and oak.
Apple and maple wood provide light smoke on cheese. Likewise, cherry leaves sweetness and lovely color on smoked cheese.
Lilac imparts a subtle and mild smoke flavor that’s slightly sweet and aromatic, while hickory, oak, and pecan woods give the cheese a strong flavor on a cheese.
* What type of wood can’t you use for smoking Cheese?
Some trees or woods are not suitable for not only Cheese but any food smoking.
There are few softwood names on our list:
* What type of wood can you use for smoking Cheese?
Here is the list :
- Apple wood
- Cherry wood
- Sugar maple
- Mix wood
* Alternative of apple and cherry fruit-wood.
If apple and cherry fruitwood is not available, you can go for-
You will get almost similar flavor and color from all these woods.
How long do you smoke Cheese?
Cheese takes 2-4 hours to smoke.
How to store Cheese after smoking?
Once the Cheese has finished smoking, place it in a zip-lock bag or vacuum pack and then keep it in the refrigerator for two weeks to disperse smoke through the Cheese.
What is the perfect size to smoke and serve to your family and friends?
It would be best to cut the cheese into pieces, which are no more than 1.5 to two inches thick and have no length issue.
What is the easiest method for Cold-Smoking Cheese?
You can use a pellet smoker tube or A-Maze-N Pellet Smoker inside the smoker for the easiest cold-smoking cheese method. You can smoke without high heat.
What is the best temperature to Smoke Cheese?
It would be best if you smoked the cheese under 90°or less. You can add trays or pans of ice into the cooker to keep the temperatures down during smoking.
How long will Smoke Cheese last in the refrigerator?
It will take at least two weeks.
Can you eat Cheese after Smoke?
You can not eat immediately after smoke it has to rest in the fridge for about two weeks.
How long does it take to Smoke Cheese?
Usually, the Cheese takes about two to four hours to smoke. But it depends on the type of Cheese.
If you want a robust and smokier flavor, then smoke it for a longer time as much as possible or 5 hours.
Can I mix different woods to Smoke Cheese?
Yes, you can. If you want enough strong and mild wood smoke, mix apple wood and hickory or apple wood and oak.
These tricks are not mine, but I am mentioning this because I have tried these tricks, and this pairing is perfect.