There’s nothing quite like the rich, smoky flavor of homemade smoked cheese — it’s easier to make than you think and takes your favorite dishes to the next level.
Transform ordinary blocks of cheese into rich, smoky masterpieces with this easy smoked cheese recipe. Slowly cold-smoked to perfection, each bite delivers deep, complex flavors that are perfect for snacking, melting, or elevating your favorite dishes. Whether you’re new to smoking or a seasoned pitmaster, this method guarantees delicious results every time.
Feeds 4-6 people
Prep time 15 minutes
Cook time 1 hour
Age time 7 days
Why Smoked Cheese Works
Flavor Enhancement: Smoking infuses cheese with deep, complex flavors that can’t be achieved any other way. The slow exposure to wood smoke adds layers of richness, from sweet and nutty notes to bold, earthy undertones, depending on the type of wood used.
Texture Transformation: While the smoking process doesn’t “cook” the cheese (especially during cold smoking), it does slightly dry out the outer layer, creating a thin, flavorful rind. This adds a pleasant bite and contrast to the soft or semi-firm interior.
Versatility Across Dishes: Smoked cheese is incredibly versatile. It melts beautifully into sauces, burgers, pizzas, and pastas, adding a smoky depth without overpowering the dish. It’s just as fantastic sliced onto a charcuterie board.
Customization Opportunities: You can completely tailor smoked cheese to your taste. Different woods like apple, hickory, or cherry bring different smoke intensities and flavor profiles.
Ingredients:
- 8 ounce block Colby Jack Cheese
- 8 ounce black Sharp Cheddar Cheese
- 8 ounce block Monterey Jack Cheese
- 8 ounce block White Cheddar Cheese
- Various cured meats, condiments, crackers that you enjoy
Instructions
First, place all of your cheese on a wire cooking rack. This will allow the smoke to circulate evenly around each piece.
Next, fill up a deep dish with ice. Then, carefully place the rack of cheese directly on top of the ice tray. The ice helps keep the cheese cool during the smoking process and prevents it from melting.
Meanwhile, fill a smoker tube with your favorite smoking pellets. For this recipe, I used cherry pellets to add a subtle sweetness that pairs beautifully with the cheese.
After filling the tube, light the smoker tube according to the manufacturer’s instructions. Once it’s burning, place the smoker tube on one side of your grill or smoker.
Now, position the ice tray and cheese on the opposite side of your grill or smoker. This setup ensures the cheese is cold smoked and not exposed to direct heat.
Let the cheese smoke for 1 hour. During this time, the rich, smoky flavor will gently infuse into every bite.
Once the hour is up, carefully remove the cheese from the smoker or grill. Immediately place it in the refrigerator for 1 hour to allow the flavors to settle and the cheese to firm back up.
After chilling, use a paper towel to gently wipe away any excess oil that may have surfaced on the cheese.
Aging Process
At this point, vacuum seal all your cheeses and place them back in the refrigerator. Let them rest for 7 days to allow the smoky flavor to fully develop. If you don’t have a vacuum sealer, you can use zip-top bags—just be sure to press out as much air as possible.
After 7 days, go ahead and prepare your charcuterie board. Start by taking all your cured meats out of their packaging. For my board, I chose a classic mix of salami, pepperoni, prosciutto, green olives, and fresh grapes for a sweet and savory balance.
When you’re ready, slice your smoked cheese into your desired thickness.
Finally, assemble your charcuterie board however you like! Remember, there are no strict rules here—have fun and make your board your own.
I like to serve this with Cheesy Garlic Bread
This is a great appetizer for the holidays to be served ahead of Smoked Prime Rib
Smoked Cheese Recipe: Step-by-Step Guide for Beginners
Transform ordinary blocks of cheese into rich, smoky masterpieces with this easy smoked cheese recipe. Slowly cold-smoked to perfection, each bite delivers deep, complex flavors that are perfect for snacking, melting, or elevating your favorite dishes. Whether you're new to smoking or a seasoned pitmaster, this method guarantees delicious results every time.
Ingredients
- 8 ounce block Colby Jack Cheese
- 8 ounce black Sharp Cheddar Cheese
- 8 ounce block Monterey Jack Cheese
- 8 ounce block White Cheddar Cheese
- Various cured meats, condiments, crackers that you enjoy
Instructions
First, place all of your cheese on a wire cooking rack. This will allow the smoke to circulate evenly around each piece.
Next, fill up a deep dish with ice. Then, carefully place the rack of cheese directly on top of the ice tray. The ice helps keep the cheese cool during the smoking process and prevents it from melting.
Meanwhile, fill a smoker tube with your favorite smoking pellets. For this recipe, I used cherry pellets to add a subtle sweetness that pairs beautifully with the cheese.
After filling the tube, light the smoker tube according to the manufacturer’s instructions. Once it’s burning, place the smoker tube on one side of your grill or smoker.
Now, position the ice tray and cheese on the opposite side of your grill or smoker. This setup ensures the cheese is cold smoked and not exposed to direct heat.
Let the cheese smoke for 1 hour. During this time, the rich, smoky flavor will gently infuse into every bite.
Once the hour is up, carefully remove the cheese from the smoker or grill. Immediately place it in the refrigerator for 1 hour to allow the flavors to settle and the cheese to firm back up.
After chilling, use a paper towel to gently wipe away any excess oil that may have surfaced on the cheese.
At this point, vacuum seal all your cheeses and place them back in the refrigerator. Let them rest for 7 days to allow the smoky flavor to fully develop. If you don’t have a vacuum sealer, you can use zip-top bags—just be sure to press out as much air as possible.
After 7 days, go ahead and prepare your charcuterie board. Start by taking all your cured meats out of their packaging. For my board, I chose a classic mix of salami, pepperoni, prosciutto, green olives, and fresh grapes for a sweet and savory balance.
When you're ready, slice your smoked cheese into your desired thickness.
Finally, assemble your charcuterie board however you like! Remember, there are no strict rules here—have fun and make your board your own.
Notes
Why Smoked Cheese Works
Flavor Enhancement: Smoking infuses cheese with deep, complex flavors that can’t be achieved any other way. The slow exposure to wood smoke adds layers of richness, from sweet and nutty notes to bold, earthy undertones, depending on the type of wood used.
Texture Transformation: While the smoking process doesn’t "cook" the cheese (especially during cold smoking), it does slightly dry out the outer layer, creating a thin, flavorful rind. This adds a pleasant bite and contrast to the soft or semi-firm interior.
Versatility Across Dishes: Smoked cheese is incredibly versatile. It melts beautifully into sauces, burgers, pizzas, and pastas, adding a smoky depth without overpowering the dish. It’s just as fantastic sliced onto a charcuterie board.
Customization Opportunities: You can completely tailor smoked cheese to your taste. Different woods like apple, hickory, or cherry bring different smoke intensities and flavor profiles.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 680Total Fat: 43gCholesterol: 152mgSodium: 826mgCarbohydrates: 2gFiber: 0gSugar: 1g