Smoked Cheese

Last week, I smoked cheese for the first time ever.  I got the cold-smoking accessory for my smoker last year for Christmas, and just never tried it.  The smoker you’ve all seen before.  The cold-smoking gizmo is the A-Maze-N Pellet Smoker.  I love it!  I used Hickory pellets for this smoke.  As far as the cheese goes, Here’s what I smoked:

1 lb. Sharp Cheddar, aged in the fridge for 7 months

2 lbs. Extra Sharp Cheddar bought this week,

1/2 lb. Colby aged in the fridge for 7 months

1/2 lb. Colby-Jack bought this week

1/2 lb. Sharp Cheddar bought this week

1 lb. Monterey Jack bought a few weeks ago.

I neglected to take pictures of the pellet smoker, and the pellets.  The pellet smoker goes inside the unplugged smoker.  It generates little to no heat, so it is used for smoking things like cheese, lox, etc.

Here’s the smoker, full of cheese.  You can see the pellet smoker near the bottom – the little metal thing that’s full of holes.


It did have one flare-up, and I had placed it too close to the bottom rack of cheese, so two of the sticks of cheese (1/4 lb each) melted down into the pellets, and put out the fire.  Here’s the melted cheese:


Mmmmmm. Delicious!  Once I cleaned up the pellet smoker and restarted the pellets, everything went well.  The cheese smoked for almost 4 hours all together.


Once it was done, it got taken out of the smoker, and sat on the counter for more than an hour.  It did produce quite a bit of ‘sweat’ (which was actually oil from the cheese), but the kind people on the smoker forum I belong to assured me that once it sat for a while, it would re-absorb the oil.


I put it in the fridge for 4 days, where it did re-absorb its oil nicely.  On the 4th day, I took it all out of the fridge, and vacuum-sealed it all individually.




Now, I have to endure the AGONY of waiting 3 weeks for it to ‘mellow’.  *SIGH*

Thank you, Mom, for all your help with my first cheese smoke!

Thank YOU, loyal readers, for stopping by and reading and commenting!

18 Responses to Smoked Cheese

  • MMMMM! Early taste tests proved excellent. Glad to help and to learn something new. Waiting three weeks is like waiting for Christmas; are we there yet?

  • Looking good girl, hope it tastes really good. 🙂

  • Hi Katie! This is an amazing project. I love cheese, but don’t think I’d have the pantience to wait so long for the results. What are your plans for all the smoked cheese?

  • ooops! I meant patience not pantience.

    • Andrew – I’m having a pretty hard time playing the waiting game myself. 🙂 I’m not sure what I’m going to do with it all yet…Holiday gifts maybe. Maybe I’ll just sit down and eat it all myself.

  • The cheese looks absolutely delicious. Cheddar is my favorite, and I will be watching my mailbox in a couple of weeks for presents from UT. Don’t bother to gift wrap.
    Love, Tom

  • How many people have exercise equipment, gardening tools and smokers that never get used? Well that’s not the case at your house. Your smoker is getting the workout that would make any wishful thinking health-nut jealous…….what with all their dusty gym stuff rusting and unused in the corner. I love smoked things and your latest cheeses look like some vintage specialties……..and I’m sure they are.

  • Awesome Sweetheart. Keep us up on how it tastes.

  • You had me at cheese. 🙂

  • That sounds like fun and well worth the wait. I love cheese, so my mouth is watering right now.

    • Thanks, Aunt Marcy! My mouth waters every time I open the fridge, and see all those little cheese logs in there! 🙂 Hope you’re feeling lots better soon!

  • Sounds great, but I don’t think I could wait as long as you did to taste it.

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