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Reminder: if you're smoking cheese for holidays, do it soon
In Smoking

Reminder: if you’re smoking cheese for holidays, do it soon


Cheese need to sit and mellow for a few weeks after smoking, so gotta plan ahead. I did my first winter batch today: hickory smoke tube, smoked for 2 hours on my grill, used aluminum foil to block up some of the vents so the smoke sits on the cheese for longer. Sharp Cheddar, Colby. Monterey Jack, Swiss, and mozzarella (first time trying mozzarella).

by zaglamir

16 Comments

  1. Big-War-7632

    This may be a stupid question, but how does the block of cheese not melt when smoking it?

  4. ruppert777x

    I prefer my smoked cheese fresh off the smoker. No need to mellow!

  7. Biscotti_BT

    Can you smoke cheese at 200 or do you need to use a tube?

  9. Low-Dot9712

    what temp do you smoke at? do you think I would successful at the lowest setting on a pellet grill?

  10. BetterCranberry7602

    Does anyone know if the Smoke setting on a traeger would work for this or do I need a smoke tube?

  11. No-Buy-9487

    For some reason I can’t get Kraft to retain any of the smoke flavor. Just comes out like burnt plastic from a car fire

  12. adhq

    Thanks but, mine is already 2 weeks rested. The challenge is to not dig in too soon.

  13. PossessedCashew

    I just bought a smoker definitely gonna have to look up a guide on how to do the smoked cheese.

  15. ThatHikingDude

    🫡

    Wife picked me up a few blocks to try as soon as the next cold front moves through. Already have the smoke tube, but being a WSM user, no pellets yet.

    What is the preferred wood or brand? I hear good things about Bear Mountain, should I go that route?

  16. geddy76

    Just did it for the first time yesterday. I’m excited to try it!