How to Smoke Cheese

Why You Will Love This Recipe

• Easy way to add smoky flavor at home
• Aldi Cheese Blocks: Pick up Gouda, Sharp Cheddar, or Swiss for under $4.00. You can also smoke string cheese!
• The Wood: A 20lb bag of pellets costs about $15 and will last you through years of cheese smoking.
• The Result: You’re creating a $15 specialty cheese for roughly $3.50 per block.

What You Need to Smoke Cheese

• Cheese Blocks - Choose firm cheeses like cheddar, Colby Jack, mozzarella, or pepper jack. Softer cheeses can melt too easily. Cut into manageable blocks for even smoke exposure.
• Wood Pellets - Use food grade pellets designed for smoking. Popular options include hickory, applewood, cherry, or mesquite. Each adds a slightly different flavor profile.
• Smoker Tube - A metal tube designed to hold pellets and produce consistent smoke. It burns slowly and evenly, making it perfect for cold smoking.
• Lighter or Torch - You will need a reliable flame source to light the pellets and get the smoke going.

Low-Point Tip Substitutions for Smoked Cheese

Smoking cheese adds an incredible depth of flavor, which means you can use leaner options and still feel like you’re indulging. Here are my favorite low-point swaps:

• The Cheese: Swap full-fat blocks for Aldi’s Light Havarti or Low-Fat Swiss. The smoke masks the lower fat content perfectly!
• High-Protein Snack: Try smoking Aldi’s Light String Cheese. It’s a 1-point snack that tastes like a luxury smoked mozzarella.
• The Pairing: Skip the crackers! Serve your smoked cheese with smoked mini sweet peppers or cucumber slices for a zero-point, high-flavor crunch.

How to Cold Smoke Cheese with Smoker Tube

With smoker tubes, you just fill the tube up with pellets (whatever type of wood pellets you have on hand) and use a heat gun to set the pellets on fire. They eventually start smoking.

I set the smoker tube inside my smoker (not turned on) and set the cheese on a wire rack and placed the smoker tube next to cheese. Close the lid and let the cheese smoke for an hour and voila! You have smoked cheese.

Pro Tips for Smoked Cheese

• Keep the temperature low. If your grill starts to warm up, open the lid slightly or add a tray of ice to help keep things cool.
• Do not oversmoke. Too much smoke can create a bitter taste. Start with shorter sessions and adjust to your preference.
• Use mild woods like apple or cherry if you are new to smoking cheese. Strong woods like mesquite can be overpowering.
• Cut cheese into uniform sizes so everything smokes evenly.
• Let the cheese rest before eating. Freshly smoked cheese can taste harsh, but it becomes smooth and balanced after a few days.

Storage

Store smoked cheese in the refrigerator, tightly wrapped or vacuum sealed. It will last for up to 2 to 3 weeks.

For longer storage, you can freeze smoked cheese. Wrap it well to prevent freezer burn. Thaw in the refrigerator before using.

Keep in mind that the flavor continues to develop over time, so it often tastes even better after the first week.

Serving Suggestions

Slice and serve on an Aldi Charcuterie Board with crackers, nuts, and fruit.

Add smoked cheese to sandwiches or burgers for extra flavor.

Use it in Blackstone Grilled Cheese for a smoky twist on a classic.

Shred and sprinkle over salads, baked potatoes, or pasta dishes.

Pair with meats like ham or turkey for an easy snack plate.