How to Smoke Cheese

Cold smoking cheese is easy with a makeshift container that'll hold smoke. You can use a smoker if you have one, but a regular grill will work just fine. You do need to wait at least 2 weeks to enjoy your newly created smoked cheese, so keep that in mind if you're planning to serve it for a special event. Also, you need to cold smoke on a cool day so you don't melt your cheese.

  • Author: Josh
  • Prep Time: 15 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 hr. 15 mins.
  • Category: How To
  • Method: Smoker
  • Cuisine: American
  • Diet: Gluten Free


Whatever blocks of cheese you like, here are some that I like:

  • Cheddar
  • Gruyere
  • Gouda
  • Swiss
  • Havarti
  • Monterey Jack or Pepper Jack


  1. Cut large blocks of cheese into smaller portions.  I prefer about 4" chunks but you can cut them to your liking.
  2. Place your cheese on a metal cooling rack and place on your smoker or grill to one side.
  3. Fill your smoker tube with wood pellets of your choice.  Place it vertically on a solid fireproof surface and light it with a torch or lighter until it's burning fairly well.  Let it burn for 3 to 4 minutes.
  4. Blow out the flame and carefully place your smoker tube horizontally on the smoker or grill rack on the opposite side of your cheese.
  5. Close the smoker/grill lid and and let it smoke for around 2 hours but up to 3.  If you are smoking milder cheese you should go for the low end and stronger cheese like cheddar can go a little longer.  Check on the cheese every hour or so to make sure it's not melting and that it's still producing smoke.
  6. When the cheese is smoked take it out of the smoker but leave it on the metal rack.  Let it rest at room temperature for an hour or so for the temperature to stabilize.  After it rests lightly wrap each piece with parchment paper and put it in the refrigerator for about 24 hours.  Just a warning, your refrigerator will smell like delicious smoke during this.
  7. After the 24 hours you are getting close to done!  Vacuum seal (or seal in sip top bags with as much air out as you can) your smoked cheese individually and let them sit in your fridge for a minimum of 1 week, preferably 2.  After they rest, the smoked cheese is ready to eat!



After a couple weeks refrigerated and sealed you can unleash your smoked cheese and serve it and enjoy it like any other cheeses you enjoy.  Add it to an appetizer plate or even cook with it.  It's so delicious to add to a homemade mac and cheese!

Keywords: cold smoked cheese, smoked cheddar, smoked gouda, smoked gruyere, smoke tube

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