Cold-Smoked Cheese

Prep Time: 10 min | Smoke Time: 2–4 hours | Rest Time: 1–2 weeks (for best flavor)

What You’ll Need

• Cheese blocks (cheddar, gouda, mozzarella, pepper jack—avoid fresh/wet cheeses)

• Smoker capable of cold smoking (or a smoke tube)

• Wood pellets or chips (apple, cherry, or pecan work great for cheese)

• Parchment paper or butcher paper

• Vacuum sealer or zip-top bags

Instructions

1. Prep the cheese:

   • Cut cheese into blocks about 1”–2” thick for even smoke penetration.

   • Pat dry to remove any surface moisture.

2. Set up the cold smoker:

   • The goal is to keep temps under 90°F (32°C) so the cheese doesn’t melt.

   • Use an external smoke generator, smoke tube, or a separate firebox to keep heat away from the cheese.

   • Fill your smoke tube with pellets and light it to create a steady stream of smoke.

3. Smoke the cheese:

   • Place cheese blocks on a wire rack inside the smoker (or grill) with good airflow.

   • Smoke for 2–4 hours, depending on how strong you want the flavor.

   • Rotate cheese blocks halfway through for even smoke exposure.

4. Rest the cheese:

   • After smoking, let the cheese rest at room temperature for 1–2 hours to reduce condensation.

   • Wrap each block in parchment or butcher paper, then vacuum seal or place in a zip-top bag.

   • Store in the fridge and let it rest for at least 1 week (2 weeks is better) to allow the smoke flavor to mellow and absorb fully.

5. Enjoy:

   • Slice and serve with crackers, meats, or melt it into recipes.