Our favorite is a premium pepper
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
Vac seal or use stretch wrap for storage.
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.