Step 1

Bring the cheese up to room temperature. Take the cheese out of the refrigerator at least two hours before smoking it.

Step 2

Wipe off any moisture that forms on the cheese before smoking it.

Step 3

Light your smoking tube per the manufacturer’s instructions and place it in your smoker. Make sure there are no flames. When a steady stream of smoke is coming from the tube, arrange the cheese non-touching on a grill pan or directly on the grilling grate. Make sure there is plenty of airflow between each block so that smoke can get to the cheese on all sides.

Step 4

Close the lid and let the magic happen. Smoke the cheese for 2-4 hours.

Step 5

When the cheese has finished smoking, remove the cheese from the smoker. Wrap the cheese up and wait for at least a week for the flavors to meld and develop. In our opinion, we like it best after two weeks of rest. Eat or use, then store sealed in plastic wrap for 6-8 weeks in the refrigerator.