Pin It

How To Smoke Any Cheese At Home (Cold Smoked Cheese)

How To Smoke Any Cheese At Home - Cold Smoked Cheese

Follow this cold smoking technique and smoke any cheese at home, to win the hearts of even your most picky guests… Swiss cheese, cheddar, pepper jack, this is how to smoke any cheese at home!

How To Smoke Any Cheese At Home

Let’s start with the basics because cold smoking is the process of cooking on a smoker at lower temperatures (usually below 100ºF). This way, the food will absorb all the smoky flavor, without actually cooking. In order to achieve this, very little fuel (pellets or charcoal) is used, combined with a large distance between the heat source and food. Additionally, cold smoking is usually done outside on a cold day to keep ambient temperature down – if it’s snowing, even better!

Cold Smoking Cheese Setup

Next you’re going to move on to your cold smoking set up. We’re covering this because you’ll find there are many smoker and grill accessories out there to help you achieve these low temperatures. But, this guide will focus on using a simple cold smoke tray you can buy almost everywhere, or even build yourself.

To set this up, place the smoke tray on the bottom of your pit. You’ll only need to load about 1/3rd of it with pellets, since the cook won’t be that long. Next, you can use cherry or some other variety of fruit wood for a mild sweet kiss of smoke. Finally, use a fire starter at one end to get the pellets burning, then blow out the flame.

Once the pellets have started smoking, it’s time to bring on the cheese. Position the cheese blocks as far away from the heat source as possible. If you are using a kettle smoker, consider using an extra rack to lift the cheese closer to the top vent.

Cold Smoking Ventilation And Airflow

Next, open up the bottom vent all the way. Start with the top vent open all the way too, then start closing while simultaneously monitoring temperature to ensure it does not rise above 90ºF. Ideally, you want to stay in the 70ºF range throughout the cook because any higher and you’ll melt your cheese.

So, you’ll want to smoke your cheese for 3 hours. Then, when the cheese is ready, let it rest at room temperature for 20 minutes. Finally, wrap tightly with saran wrap and place it in the fridge for anywhere from 48 hours to 2 weeks. This will strengthen the smoky flavor in the cheese.


Related Recipes

Exclusive Pitmaster Gear

smoke any cheese
Meat Smoking Mastery – Part I
smoke any cheese
I Rub My Meat For The Smoke Of It Hoodie
smoke any cheese
BBQ Grill Mats (2 Pack)

White Thunder BBQ

Visit my YouTube channel for more mouthwatering recipes.
White Thunder BBQ

One Response to How To Smoke Any Cheese At Home (Cold Smoked Cheese)

Leave a reply

About Us

We are a blog for grilling, smoking, BBQ enthusiasts with a passion for rubbing their meat, pulling their pork, and having a great time doing it. If you share the same love for your meat, then we share the same love for you, welcome to I Love Grilling Meat my friend!

At I Love Grilling Meat our mission is to be the best blog providing knowledge, techniques, and skills in the grilling, smoking, and barbecuing meat fields to any and all who wish to become better pitmasters and providers of those sweet n' savory meats we've all grown to love so dearly.

Our goal is to be the ultimate one stop destination for anyone that has an interest in or questions regarding grilling, smoking meat, and barbecuing. We strive to maintain a truthful and unbiased library of knowledge, both in original content, product reviews, and barbecuing tips, as well as curated articles from other top grilling, smoking, and barbecuing websites.

Connect With Us

We want you to show us your meat!