How to Cold Smoke Cheese – Which Wood to Use, Tips & More!

Cold smoking is a method that infuses cheese with smoky flavor without melting it. Unlike hot smoking, which relies on higher temperatures to cook food, cold smoking stays below 90°F (32°C). Many people ask us how to cold smoke cheese, and the idea is to expose the cheese to flavorful smoke while keeping it cool and intact.

Many barbecue enthusiasts favor cold smoking because it creates complex aromas and tastes in softer or milder cheeses. The end result has a smooth, smoky character that elevates cheese boards, sandwiches, sauces, and more.

Why Cold Smoke Cheese?

Adds Deep Flavor

A cold-smoked cheese offers layers of flavor that you can’t achieve with regular cheese. Smoke particles bind to the milk fats, creating robust and earthy notes. You’ll notice hints of the wood you choose, whether it’s hickory, applewood, or cherry.

Saves Money & Enhances Variety

Pre-smoked cheeses often come at a premium price. When you cold smoke your own, you can choose quality cheeses from local shops or specialty stores and experiment with different wood types. This flexibility allows you to tailor the smoke level to your preference.

Cold Smoke Cheese: Equipment & Tools You’ll Need

• Smoker or Grill: A dedicated smoker works best, but a standard grill with an external smoke generator or a smoke tube also does the job.
• Wood or Pellets: Hardwood chunks or pellets are common. Popular choices include hickory, applewood, cherry, or pecan.
• Thermometer: An ambient thermometer helps keep track of the temperature inside your smoking chamber.
• Ice Tray or Water Pan (Optional): Place a pan of ice near the cheese if temperatures climb too high.
• Cheese Blocks: You can cold smoke various cheese styles, such as cheddar, gouda, mozzarella, or pepper jack.

Choosing the Right Cheese

Most cheeses can be cold smoked, though semi-hard to hard cheeses often yield the best results. Cheddar and gouda absorb smoke beautifully. Mozzarella takes on subtle woody notes, while pepper jack can become a delightful smoky-spicy treat.

Feel free to experiment with softer cheeses like brie, but keep an eye on temperature. Softer varieties can change texture if you push past 80–90°F.

Step-by-Step Instructions for Cold Smoking Cheese

1. Cut Cheese into Smaller Blocks
   Divide large pieces into blocks that are a few inches thick. This step promotes even smoke absorption.
2. Dry the Cheese
   Pat each block with a paper towel to remove moisture on the surface. Dry cheese accepts smoke more readily.
3. Set Up Your Smoker or Grill
   Preheat your cold smoker or set up a pellet tube in your grill. Aim to keep the temperature below 90°F. If your region is warm, consider smoking early in the morning or using ice in the chamber.
4. Position the Cheese
   Place the cheese blocks on the grate, leaving space between them. Good airflow ensures more even smoke penetration.
5. Add Wood Chunks or Pellets
   Use your preferred hardwood. Lighter woods like apple or cherry provide a milder taste. Heavier woods like hickory bring a stronger, bolder flavor.
6. Monitor Temperature & Time
   Plan on smoking for 2–4 hours. Check the chamber temperature regularly and adjust vents or add ice if needed. Overheating can lead to cheese melting or sweating.
7. Rotate Cheese (Optional)
   Flip or rotate the blocks halfway through the process for even exposure to smoke. This step helps you avoid “hot spots” on the cheese.
8. Rest the Cheese
   After cold smoking, place the cheese in a resealable plastic bag or wrap it in butcher paper. Refrigerate for at least 24 hours—ideally for a few days—to let the smoky flavor mellow and meld into the cheese.

Cold Smoke Cheese: Tips & Troubleshooting

• Avoid Over-Smoking: Going beyond four hours can result in an overpowering flavor.
• Control Heat in Warmer Climates: A tray of ice or frozen water bottles in the chamber helps keep the temperature in the safe zone.
• Taste Test: Sample a slice during smoking to check flavor intensity.
• Experiment with Wood: Mix wood types for complex flavor profiles.

How to Store & Serve Cold Smoke Cheese

Once you’ve let your cheese rest in the fridge, you can store it for several weeks in a tightly sealed bag. When serving, slice it thin or cube it for a party platter. The smoky accents also shine in grilled cheese sandwiches, mac and cheese, or even a gourmet burger topping.

Final Thoughts

Cold smoking cheese is a great way to add rich, smoky character to your favorite varieties. By keeping temperatures low and controlling smoke exposure, you’ll enjoy flavorful cheese without worry of melting. This technique may require patience, but the taste payoff is well worth the effort. So fire up your smoker or adapt your grill, pick your favorite wood, and enjoy the savory rewards of perfectly smoked cheese.

Happy smoking, and cheers to exploring new flavors!