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SMOKED CHEESE

Our favorite is a premium pepper jack.

Directions:

Select a good quality cheese. Better quality cheese seems to taste better smoked.

Cut cheese into 2” thick slices. Place cheese on rack inside smoker or grill.

Smoke for 2½ hours or until desired color and flavor are achieved.

Vac seal or use stretch wrap for storage.

Note:

It’s very important to maintain the temperature inside your smoker or grill

under 90° to keep the cheese from melting. The smoke flavor will mellow with time.

Careful not to over smoke, as this can cause a bitter flavor.

We prefer using Apple wood for smoking cheese. A strong wood like

Hickory can be used, but do not over-smoke.

Place your cheese on Q-MATZ (available on our website, it’s an A-MAZE-N product!) or cookie cooling racks.