This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Cold Smoking Cheese

  • Filter
  • Time
  • Show
Clear All
new posts

    Cold Smoking Cheese

    I wanted to cold smoke some cheese and after looking it up on the Internet, there are a lot of recommendations "How to". I couldn't find anything here on Amazingribs (but if I missed it, please feel free to point it out to me).

    There's the tube that one fills with wood chips, there's lighting three charcoal briquets and putting a lump on top, there's using a Weber grill, a PBC, and on and on.

    Just wondering if anyone here has any thoughts on the matter.

    Just search for the words "cold", "smoke", "cheese" by using the provided search box:

    Click image for larger version

Name:	Screen Shot 2021-04-12 at 8.44.23 AM.png
Views:	232
Size:	352.5 KB
ID:	1016751

    You'll find lots of results to look through ...


      I light a Smoke Tube filled with pellets. Put the cheese blocks on a grate over a foil pan that's filled with ice. Usually I smoke it for about 2 hours. Wrap in plastic wrap or vac seal for a couple weeks minimum as it will be bitter if eaten right away. This way has worked for me several times. Smaller cheese blocks get more smoke. I think it helps to flip the cheese over have way through to get a more even smoke on the blocks. Good luck.


        Just did some yesterday. I use me kettle with SnS. I use 2 Kingsford briquettes, get them completely ashed over hot, place them on the outside edge of the SnS and add some apple for smoke. I fill a drip pan with ice cubes and place it directly under the cheese. I portion the cheese in about 8 ounce chunks. I smoke for 2 hours and try to keep the kettle temp under 80 degrees. Much easier to do in the cold of winter here in Wisconsin but yesterday was a high 40's day and it worked OK.

        Afterward I let the cheese set for about an hour, double wrap in plastic wrap, and then age in the fridge for a month. I have had tasty success with gouda, extra-sharp white cheddar, baby swiss (my favorite), and sharp cheddar. Sorry but no pics from yesterday's smoking.


          I use the Smokin Tube with pellets, about an hour, let dry on the counter using a wire rack, then pat down so there is no moisture on the surface, then vacuum seal, then minimum 3 months age in the fridge. Then deliciousness ensues.
          Last edited by Arsenlael; April 12, 2021, 10:45 AM.


            Well, I smoked a variety of cheeses yesterday on my Weber charcoal grill using a Smoking Tube filled with cherry wood chips at an average temp of 83F. Gave it about 2 hours. Then pulled them out to rest before wrapping/sealing them for the recommended fridge time. Before I wrapped them, I gave them a try to see how bad they might be right after the smoke. In spite of the minimum recommended 1-2 weeks and as long as 2-4 months, they all tasted pretty good. Makes me think I did something wrong if they are supposed to be bitter or acrid right out of the smoke.

            Anyway, I'm happy with the results and will wait to see how the taste changes after some fridge time. And thanks to all you gave me advice.



              I’m sympathetic for MarkN’s lament about the difficulty of finding anything on the internet that gives solid, detailed guidance on cold smoking cheese. Let me explain my method using a 22-inch Weber with a foot-long pellet cold smoking tube. This is the result of trial and error, more errors than trial. But with each failure, I learned something.
              Some general comments first: Cold smoking cheese is a variation of low and slow smoking. But in one critically significant way it is more challenging: absolute temperature control. Unlike, say brisket or pork shoulder, for which there is a certain amount of cushion in range of temperatures and timing, there is little in cheese. At 90 degrees F, the milk solids in cheese begin to liquify and melted fat rises to the surface. Staying below that is imperative. The second major variable is ambient temperature. I’ve found that over three hours the kettle’s internal temperature will rise by 25 degrees plus a bit. Thus, if you begin at 60 (I never go higher) degrees, you get perilously close to 90. This is why cold smokers often smoke at night as I do and never smoke during the summer. A brief word about pellets: Writers make specific recommendations for particular species of wood pellets. To keep this post as short as possible I won’t go into my reasons but my advice is to use whatever is easily available because the result will be about the same.
              So, to my method: *Fill the smoker tube with pellets, stand it upright, and place 1/2 of a fuel tablet firmly inside, 1/2 because you do not want the internal temperature to begin too high. Then light it with a torch—electric, butane, or propane. But—and this is important—let it burn for ten minutes or until you’re absolutely certain you have a steady flame. The reason is that you will be allowing only a minimum amount of air through the bottom vent so you must ensure the pellets are well lit, otherwise they will go out (happened to me more than once). *Lay the tube on the coal grate on the opposite side of where you will place the cheese. *Wrap aluminum foil over the food grate. This helps to diffuse and deflect the smoke (an ancillary benefit is that it helps to keep the top of the grill clean; pellets do emit a gooey resin(?)). *Place a water pan filled with cold water on the food grate over the smoker tube. Some cold smokers recommend ice cubes, which indeed may be better, but I’ve had satisfactory results with cold water. *I then place a short rack on the food grate over the foil as far as possible from the smoker to allow the smoke to circulate better underneath the cheese, though it is always the top surface which gets most of the smoke. On top of the rack I place a mesh mat only because I prefer my cheeses without grill marks. *I then lay the cheese blocks or preferably half-blocks on the mat. Remember: most of the smoke attaches to the surfaces of the cheese; the more surfaces, the more smoke taste. Thus, one 2-lb. block has six but two halves give you twelve (the smoke taste in the interior is more subtle). *Set the lid on the kettle with the exhaust vent directly over the cheese and clamp down with three two-inch paper clips to ensure an air-tight kettle. I suggest you have a few extra on hand. You do not want smoke escaping through a leaky lid—again, temperature control. *Open the top vent to 1/4 and the bottom vent to about the width of a pencil. Click image for larger version  Name:	20210529_183223.jpg Views:	0 Size:	4.16 MB ID:	1038278 Remember, you want minimum air flow into the kettle, only enough to keep the pellets burning and no more.
              After that, try to avoid fiddling with the vents (my past challenge). If your pellets have been well lit, you shouldn’t have to. I do monitor the temperature with a digital thermometer close to the cheese (I use a small potato because the food grate is covered with foil making it difficult to use a typical clip). Cheese smokers generally smoke between two and three hours. Of course, the longer the smoking, the more smoky the flavor. Another personal choice. I generally smoke for three hours. If in the last thirty minutes, say, you’re very close to 90 degrees, I close the bottom vent entirely. The tube will continue to smoke but the internal temperature will slowly cool. Regarding aging the smoked cheese, some smokers recommend it for the taste to mellow. I haven’t tried that so can’t comment but it does make sense. However, I can say that I have had taste tests with friends no more than a week after smoking. The comments have been uniformly very positive with some wanting to take the cheese home with them. Finally (whew!) some smokers recommend flipping the cheese half-way through so that both surfaces are evenly smoked. They are right. But with my lid-clamping method this is a bit of a hassle. I also don’t do it because the bottom of the cheese gets smoked well enough
              Apologies for the long posting. I do hope it’s been helpful. (Pictured cheeses, from left to bottom: pepperjack, mozzarella, cheddar, swiss.
              Last edited by Tom Ewing; May 30, 2021, 02:19 PM.



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              Compact Powerful Sear Machine For Your Next Tailgater

              Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

              Click here to read our detailed review and to order

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourcomplete review


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker

              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts

              The Pit Barrel Cooker May Be Too Easy

              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them