Smoked Cheese

Lynn Socko


There are lots of ways to prepare and smoke cheese, this is the way I do it because it is so simple, yet the flavor is to die for.

NOTE: Different cheeses will melt quicker than others, this is something to take in to consideration when smoking cheese. A harder cheese will hold up to the heat better.

pinch tips: How to Grate Cheese for Easy Clean Up



10 Min




cheddar cheese
wood smoker
mesquite, hickory or your favorite smoking wood

Directions Step-By-Step

The one in the picture got away from me and stayed on almost too long. Don't walk away!! If you are on your toes, you will remove it before it starts melting and you will have beautiful grill marks on it.
I have found that cutting the cheese into 1 pound blocks works really well.
Place cheese on rack of smoker and leave for about about 4-5 min, flip and another 5 min. If your smoking at 200° - 250° a hard cheese should stand up to the heat for this amount of time. Remove. It's that simple. The more smoke your smoker is producing, the smoker the flavor will be, and let me tell you, it is killer good!!!!

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy