Cold Smoked Cheese at Home – Easy Recipe for Cheddar, Colby, Mozzarella & Pepper Jack

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

wood chips

💰Cheaper: sawdust

Sawdust can provide a similar smoking flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Ensure the outside temperature is between 30 and 40°F for cold smoking.

Fill the pellet smoker tube halfway with foil and then fill the rest with applewood pellets.

Set up the offset smoker with the smoke tube positioned away from the cheese to avoid heat.

Place the cheese on a grate or cooling rack for good air circulation.

Smoke the cheese for about 4 hours, rotating it every hour for even smoke exposure.

After 4 hours, remove the cheese and let it come to room temperature slowly.

Pat the cheese dry gently to remove any surface moisture.

Vacuum seal each piece of cheese individually and refrigerate for 4 weeks to allow flavors to develop.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens