Smoking your own cheese is easier than you think. It’s a simple process that doesn’t take much time or planning! Give this recipe a try and let us know what you think!
(Photo Credit Oklahoma Joe's)
Best Cheeses for Smoking
It’s best to use a harder cheese like mild or sharp. Soft cheeses can work, but they absorb the smoke flavor quickly and can be ruined by the overwhelming smoke flavor. They also melt faster than hard cheeses which makes for a messy smoker!
We suggest starting out with gouda or a mild cheddar. Other good starter cheeses are Cheddar, Mozzarella, or Pepper Jack.
- Your cheese of choice
- Wood for smoking - we suggest cherry, pecan, or apple for mild cheeses and oak or hickory for harder cheeses
The Process (time approx 2 hours)
- Set your smoker to below 90 degrees Fahrenheit (smoking cheese in the fall and winter will make the process easier and reduce the chances of it melting)
- Cut the cheese into small 4 inch wedges to expose more surface area to the smoke
- Bring the cheese to room temperature before putting on the smoker for best results - wipe off any moisture
- When the smoker is ready, throw your wood chips or chunks onto the coals to produce the smoky flavor - keep the smoke light and constant
- Place the cheese on the smoker away from the heat with space in-between for air flow - pro tip - use tin pans filled with ice to help keep a low temperature
- Turn your cheese every 15-20 minutes
- The length of time to smoke will depend on the cheese and your taste preference. It can take anywhere from 30 minutes to 2 hours. The longer the smoke, the stronger the flavor
- When done, take the cheese off the smoker and wrap loosely in parchment paper. Transfer to the refrigerator for 24 hours
- Remove from the parchment paper and store in an airtight container or vacuum seal for saving. Leave to rest in the refrigerator for 1-2 weeks. The longer the wait, the better the taste!
If you enjoyed this post or found it helpful, we’d be very grateful if you’d help it spread by emailing it to a friend or sharing it on Twitter or Facebook. Thank you!