Are you looking for an ultra easy way to smoke your own cheese at home?
Look no further!
In this TheGrillingDad.com guide, you’ll learn:
- What type of cheese to use
- Supplies you’ll need
- How to smoke cheese (5 easy steps)
- And much more!
Cheese is great — you’d be hard-pressed to find someone who doesn’t enjoy cheese.
Americans eat, on average, about 40 pounds of cheese each year.
Whether it’s on toast, crackers, chips, salads, pasta, pizza, or anything else, cheese adds a savory kick that can instantly improve any dish.
Did you know that you can smoke cheese to elevate its flavor?
In fact, there are already readily smoked cheeses in delis and high-end stores sold at premium prices.
If you happen to be a curious cheese-lover with a grill at the ready, read on to learn how to make smoked cheese.
Jump To Any Section
What You Need To Know About Smoking Cheese?
- Not All Cheeses Are The Same
- You Cold Smoke It
- You’ll Need A Lot Of Patience
The first thing you should know is that not all smoked cheeses turn out the same.
In my experience, using soft cheeses with a low melting point leads to a messy grill and an overly smoky flavor.
Firmer cheeses, like cheddar, pepper jack, gouda, and hard mozzarella are good ones to start with.
The best way to smoke cheese is with a cold smoking method, which infuses flavor into your cheese without actually cooking it.
This prevents your cheeses from melting all over the place.
Smoking cheese will also require patience since this process requires letting your smoked cheese rest for a few days before consumption.
Supplies You’ll Need To Smoke Cheese?
Since you’ll be cold smoking cheese, pick a relatively cool day for smoking to keep your grill below 90°F.
Wintertime is the best time to smoke cheese but it can be done any time of the year.
Other tools you’ll need are:
- Smoker or smoke tube: if your grill or smoker isn’t designed to do cold smoking, I recommend getting a smoke tube to create smoke without producing heat.
- Thermometer: to ensure your smoker maintains a temperature of less than 90°F.
- Wood chips: small wood chips work best to keep the smoke going without catching flame.
- A tray of ice
- Ziplock baggies
How To Smoke Cheese (5 Easy Steps)
Step 1: Prepare the Cheese
If your cheese happens to come in a huge block, I recommend chopping it down into smaller pieces to allow the smoky flavor to distribute evenly.
Next, place your cheese in the fridge to dry out. This process helps prevent bacterial growth in the cheese while it is being smoked.
When using a sharp knife, make sure not to cut yourself. If you do, please follow these instructions.
Step 2: Prepare Your Smoker
To ensure your cheese remains cool during the smoking process, prepare a baking sheet full of ice and place it underneath the rack or grate that will be holding your cheese.
Remember to not turn your grill on. If you are using a smoke tube, make sure the flame is completely extinguished before beginning the smoking process.
Read More >> Top 5 Best Smokers For Beginners (2021 Review)
Step 3: Smoke Your Cheese in Cooler Temperatures
Check your thermometer to make sure your smoker remains within the 68° to 90°F range.
The tray of ice should help keep temperatures steadily cool during the smoking process.
On average, people smoke cheeses for around 1 to 4 hours.
How long you keep your cheese smoking depends on the intensity of flavor you are going for. The longer it smokes, the stronger the flavor.
Step 4: Rotate Your Cheese
Flip and rotate your cheese every half hour or so to ensure an even smokiness.
Step 5: Seal Your Cheese and Let Rest
Seal your cheese in a ziplock baggie, making sure to get as much air out as possible, and leave it in your fridge.
Most people recommend letting it sit for about two weeks to help the smokiness settle evenly throughout your cheese, although for cheeses that weren’t smoked for too long, 48 hours is okay.