Smoked Cheese [Cheddar & Gouda] Recipe

If you’ve ever imagined yourself smoking cheese like an expert, now is your chance. With a few simple steps and the right materials, you too can be smoking cheese like a boss in no time. Whether you are looking to add a unique flavor to your dishes or just impress your friends, this guide will show you exactly how to smoke cheese like a pro.


Smoking cheese is an exciting exercise for all cheese lovers out there. It is an old-world process that has been successfully used for adding a smoky, savory flavor to the cheese. Nowadays, people prefer to smoke their own cheese at home, as this gives them full control over the flavor and texture of the cheese – making it perfect for various culinary dishes. In this article, we will provide you with a step-by-step guide on how to smoke cheese like a pro, and provide useful tips on how to get the most out of your finished product. Let’s get started!

Smoking your own cheese at home allows you to customize its flavors to your personal preferences. The unique flavor of smoked cheese can add a nice aromatic smokiness to a variety of dishes. From appetizers and sandwiches to salads, smoked cheese can be used in many recipes and make every meal taste especially delicious. Plus, smoking your own cheese is surprisingly easy once you know the right tools and techniques.

Before we jump into the details of the smoking process, let’s talk about the different materials and tools needed in order to smoke cheese like a boss. Here’s what you’ll need: a smoker, wood chips or pellets, a fire starter, a thermometer, some aluminum foil, and some fresh cheese. That’s all you need in order to get started!

Once you’ve got all your supplies ready, it’s time to prepare the cheese for smoking. Depending on the type of cheese you’re using – whether it be hard or soft – the preparation steps may vary slightly. For hard cheeses like cheddar or gouda, you’ll want to cut them into thick slices or cubes so that they absorb more smoke flavor quicker. For softer cheeses such as brie or camembert, you’ll want to cut them into smaller pieces so that they don’t melt before being properly smoked.

Now that your cheese is prepared for smoking, it’s time to learn about the best way to smoke it. There are two common ways to do this: indirect heat or direct heat smoking methods. The indirect heat method utilizes indirect heat from hot coals in order to slowly infuse smoke flavor into the food. This method is best for larger cuts of meat or vegetables that require longer cooking times. The direct heat method uses direct heat from small pieces of wood chips or pellets over high temperatures for faster cooking times and more intense smell.

Materials & Tools Needed

Smoking cheese at home requires some specialized equipment and materials. Smokers are a great tool to use when smoking cheese at home, as they provide a consistent temperature and allow you to control how much smoke is used. They come in various sizes and designs, so you should choose one that fits your needs and budget. If you don’t want to invest in a smoker, you can also use a charcoal or gas grill with an aluminum foil packet filled with wood chips to achieve the same results.

In addition to a smoker, you’ll need some wood chips. Different types of wood will give your cheese a unique flavor, so be sure to select one that you think will go well with the type of cheese you’re using. Hickory, oak and mesquite are all popular choices for smoking cheese. You’ll also need a cheese grater (if you don’t already have one) and a pan or tray that can fit inside your smoker. Cheese typically smokes better when it’s in small pieces, so it’s best to grate it before putting it into the smoker. Having the right materials and tools is essential for getting the best results when smoking cheese. The basic tools needed to smoke cheese are a smoker, wood chips, cheese grater, and a pan.

Preparing the Cheese

Choosing the right cheese is the first step to smoking cheese. There are a few things to consider when selecting the cheese for the smoking process. The size, shape, and type of cheese should all be taken into account when preparing the cheese for smoking. Cheese varieties such as cheddar, Colby, Swiss, Monterey Jack, Gouda and Edam all work well for smoking. It’s important to remember that soft cheeses will not smoke as well as harder cheeses. Therefore, if you are going to smoke a soft cheese such as Brie or Camembert, picking a semi-hard or hard variety may produce better results.

Once you have selected your desired type of cheese, it’s time to cut it into small cubes or slices so that it can be smoked efficiently. Make sure that each piece is approximately 1 inch thick in order to ensure even cooking throughout the entire smoking process. Additionally, make sure that each piece of cheese is completely dry before being placed in the smoker – any moisture will affect both flavor and texture of your finished product. As with all processes involving food preparation and safety, it’s also important to keep your work area clean and sanitary throughout every step of this procedure.

When preparing the cheese for smoking, keep in mind that different portions of the cheese may require different amounts of smoke exposure over time. Softer portions may need less heat and smoke than harder portions. Additionally, it’s a good idea to experiment with a variety of wood chips to determine which one will bring out the best flavors from your chosen cheese variety.

Before actually beginning the smoking process, consider brining or marinating your cheese beforehand for enhanced flavor. Brining involves soaking cheese in a salt water solution for anywhere from an hour up to 12 hours (depending on the hardness and desired flavor). This can help add complexity and subtle nuances to the finished product. Marinating involves soaking cheese in a combination of spices and herbs – this can give your smoked cheese an extra pop of flavor! To make sure everything is cooked evenly after marinating or brining the cheese, pat each piece dry with paper towels before placing it in the smoker.

Now that you have selected your desired type of cheese and properly prepared it for smoking, you are now ready to begin!

Best Way to Smoke Cheese

Traditional smoking methods are easy to do and produce great results, but there are three methods that stand out when it comes to smoking cheese at home: hot smoking, cold smoking and combination smoking.

Hot smoking is the simplest way to smoke cheese at home. This method uses direct heat, either from a stovetop or an outdoor grill, to heat the cheese quickly and effectively. This process produces a unique smoky flavor while still retaining much of the original texture of the cheese.

Cold smoking involves more steps than hot smoking, but it gives a deeper flavor profile. This method uses indirect heat to slowly smoke the cheese over several hours. This produces a rich flavor that is more pronounced than with hot smoking.

Combination smoking is best for those who want a more complex flavor in their cheese. This process is similar to cold smoking in that it involves using indirect heat, but the difference is that this method also incorporates hot smoking for some part of the process.

Finally, the smokehouse method allows for greater control over the entire process because it involves using pre-heated wood chips or pellets to obtain the desired smoky flavor. With this method, you can easily adjust the temperature, humidity and smokiness of your smoked cheese.

No matter which one you choose, all of these methods will produce delicious smoked cheese if done correctly. Be sure to follow any safety guidelines and take all necessary precautions when smoking your cheese!

Selecting the Right Wood Chips

Choosing the right kind of wood chips is essential for getting the best out of your smoked cheese. There are a variety of wood chips to choose from, each of which offers unique flavors and aromas that can enhance your smoked cheese. For example, applewood and hickory chips provide a sweet and smoky flavor, while mesquite chips offer a stronger and spicier taste. It’s important to consider the type of cheese you’re smoking, as well as your own flavor preferences, when selecting wood chips. Different types of wood chips should be used for different types of cheese to get the best results – for instance, mild cheeses pair well with lighter woods like apple or cherry, whereas strong cheeses require a more robust flavor from woods such as oak or hickory.

Another factor to keep in mind is the amount and size of the wood chips you use – too much smoke will overpower the taste of the cheese, while too little won’t impart any flavor at all. And finally, it’s also important to remember that not all wood chips are created equal; some are manufactured specifically for smoking food while others are just meant for burning fires. To ensure that you get the best out of your smoked cheese, make sure to use high-quality wood chips made specifically for smoking food.

You can experiment with different kinds of wood chips to find the one that compliments your cheese the best. When selecting a wood chip for smoking your cheese, consider the type of taste you want to achieve and match it with a type of wood chip that will bring out those flavors. Keep in mind that experimentation is key – you may even find yourself combining different types of woods together in order to create unique flavors! With a bit of practice and patience, you will be able to select the perfect kind of wood chip for your smoked cheese every time so that you can enjoy delicious results with every batch.

How to Smoke the Cheese

It is important to understand the basics of smoking cheese before attempting to do it yourself. There are a few different methods that can be used to smoke cheese, including hot smoking and cold smoking. It is important to use the right kind of smoker for the job, such as a charcoal grill, electric smoker, or pellet smoker. The temperature and amount of smoke should be monitored carefully during the smoking process.

If you decide to hot smoke your cheese, the temperature should remain between 165°F – 230°F for 30 minutes to two hours. During this time, make sure to check the temperature often with a digital thermometer to ensure it remains at the correct level. At the same time, regularly add wood chips directly onto your charcoal or electric heat source in order to create more smoke. Different woods will produce different flavors in the cheese, so be sure to choose your wood chips wisely.

For cold smoking, set the temperature at around 80°F and keep it there for one to four hours. Check the temperature frequently with your digital thermometer and only add wood chips if necessary. If you’re using a charcoal smoker, use an aluminum pan filled with wood chips placed on top of your charcoal heat source instead of directly onto it. This will help maintain an optimal temperature and reduce flare-ups from direct contact with the heat source.

Once you’ve finished smoking your cheese, remove it from the smoker and allow it to cool before refrigerating or serving. Be sure to take notes on what type of wood chips you used and how long you smoked your cheese so that you can recreate this recipe in the future!

Tips for Getting the Most Out of the Finished Product

When smoking cheese at home, it is important to consider a few tips in order to get the best out of the finished product. Firstly, experimenting with different types of wood chips can result in a variety of flavors in the final product. For example, using hickory wood chips can give the cheese a smokier flavor, while using applewood chips can add a more subtle sweetness. Secondly, allowing the cheese to cool down slowly before serving will help maintain its flavor and texture.

Next, one should keep in mind that the longer the cheese is smoked, the stronger the flavor will be. As such, keeping the smoke temperatures low is key to achieving smoother and more desirable flavors. To this end, using a thermometer is crucial to ensure that the cheese is not too hot when smoking. Finally, it is important to monitor the smoke levels throughout the process to guarantee that the cheese does not burn or become overly smoked. Keeping these tips in mind will help you achieve perfect smoked cheese every time!


Smoking cheese at home is a great way to add flavor and complexity to your favorite dishes. With the right materials and tools, along with a bit of practice, you can create delicious smoked cheese that is sure to please your taste buds. Once you have mastered the art of smoking cheese, you won’t be able to go back to store-bought cheese again. Selecting the right type of wood chips for smoking is key, as each type has its own unique flavor profile. Additionally, proper preparation of the cheese before it is smoked can make all the difference in the finished product. By following these instructions and tips, you will learn how to smoke cheese like a boss and get the most out of your finished product. Smoking cheese at home introduces an exciting new dimension to your culinary repertoire and will take your dishes to the next level!

Smoking cheese is a great way to add a new layer of flavor to any dish. With the right materials and tools, as well as the right kind of wood chips and the right technique, it’s easy to smoke cheese and get the most out of the finished product. By following the step-by-step guide provided in this article, you can smoke cheese like a boss in your own home.

Smoked Cheese [Cheddar & Gouda] Recipe

Smoked Cheese [Cheddar & Gouda] Recipe

Serving Size:
2 Hours


  • 8 lbs cheese Gouda or mild cheddar


  • Charcoal smoker
  • Smoke tube or cold smoke generator
  • Applewood chips
  • Grill surface thermometer
  • Parchment paper
  • Vacuum sealed bag


  1. Prepare the smoker by setting it up to cold smoke, using either a tube smoker or cold smoke generator.
  2. Add applewood chips and ensure the temperature does not exceed 80°F (26°C) using a grill surface thermometer.
  3. Place cheese blocks on the smoker grates, close the lid and leave for 2 hours.
  4. Turn the cheese over every 30 minutes.
  5. Once done smoking, remove the cheese from the smoker and wrap it in parchment paper to allow it to breathe. Avoid wrapping too tightly.
  6. Transfer the cheese to the refrigerator and leave for 24 hours before unwrapping and transferring it to a vacuum sealed bag.
  7. Leave the cheese to rest in the refrigerator for 1-2 weeks so that the flavor can fully develop.

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