How to Make Smoked Cheese

Smoked roast beef (left) and smoked cheese (right)

Greg's Smoked Cheese is always a hit at cookouts & barbecues, and is super-easy to make if you have a smoker. The flavor of freshly-smoked cheese is deeper and more complex than what you get in pre-smoked cheeses from the grocery store or deli, and you just can't beat the indulgently satisfying experience of dipping into warm, ooey-gooey cheese that's just come off the smoker.

All you need to smoke cheese at home is a BBQ smoker, wood chunks for your smoker (something that's not too strong -- Greg uses oak chunks), small aluminum trays (1 per block of cheese), and one or more blocks of easy-melting cheese such as cheddar, Monterey jack, pepperjack, Swiss, provolone, colby, mozzarella, etc.  You can also add flavor ingredients to the cheese before smoking, such as chopped jalapeno or habanero, crumbled bacon, or the like.

1. Place each whole block of cheese in a small aluminum tray -- Greg lines the trays with foil to keep the trays clean & reusable. If you do that, you'll have to spoon out the hot cheese from the foil immediately after smoking or else it will stick as the cheese cools.

Smoking cheddar with jalapeno

2. When the smoker reaches 225°F, place the cheese tray(s) on the smoker rack. If you're using chopped hot peppers or any other toppings, sprinkle them over the cheese blocks -- they'll sink into the cheese as it melts (see photo on right).

3. Cover the smoker and make sure the temperature stays at 225°F. Smoke until the cheese is melted and lightly browned on top, about 1 hour. Remove from trays from smoker (spoon the cheese out from the foil if using) and enjoy the cheese, while still warm, with crackers or raw vegetables, on burgers & sandwiches, etc.

If you have any smoked cheese left over, wait until it cools completely then wrap tightly with plastic and refrigerate. The cheese will re-harden and you can use it like regular cheese.

Zestfully yours,
Gloria