Step 1

Select your grill. The grill for this smoked cheese isn't preheated, you're simply using it to cold smoke the cheese. Be sure to use a grill that has good ventilation and one that you can easily track the temperature inside the grill. You do not want the temperature to go above 90 degrees F.

Step 2

Light the tube smoker. Light the tube smoker according to the manufacturer’s instructions and place it in your smoker. Make sure the flame is extinguished and the smoke is rolling before you place the cheese on the grill.

Step 3

Smoke the cheese. Arrange the cheese on the grill grates. For best results, make sure they aren’t touching on the sides and there is airflow around each piece of cheese. Close the lid and smoke the cheese for about 1 hour for a lighter smoke flavor or 2 hours for a bolder smoke flavor.

Step 4

Wrap and refrigerate. Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or untreated butcher paper. Put it in the fridge for 24-48 hours.

Step 5

Seal tightly. Remove the cheese from the paper and vacuum seal it. If you do not have a vacuum seal, place the cheese in a zip-top bag and remove all the air before sealing tightly.

Step 6

Refrigerate and rest. Once the cheese is sealed, place it back in the fridge for 2 weeks to allow the smoke to distribute through the cheese and mellow.

Step 7

Enjoy. After that 2 week resting period, you're ready to open up that cheese and enjoy it however you please!