Chef Tom brings you his favorite technique for How to Cold Smoke Cheese on the Yoder Smokers YS640s Pellet Grill. This technique can be transferred to lots of other grills (Kamado Joe, Napoleon Gas Grill, Weber Kettle), and works just as well on cheese as it does on cured salmon, nuts and even fruits. Get creative!
Cold Smoked Cheese
Experience the smoky flavor with cheese using Chef Tom's cold smoking method! With its versatile results, it works just as well on cheese as fish, nuts, and fruits. Enjoy smoky richness in every bite!
- Turn on the Yoder Smokers YS640s Pellet Grill, but do not press the start button. This will allow the fans to run, without starting a fire or creating any heat.
- Place your cheeses on a FrogMat on the second shelf of the grill. Spread the cheeses out to allow for smoke to circulate all the way around each cheese.
- Fill an A-Maze-N Tube Smoker with BBQr’s Delight 100% Apple Wood Pellets. Lay the tube on the main cooking grate, on the left sided of the grill. Light the end of the tube of pellets with a propane torch. Let the flame build until the pellets are well lit. Blow the flame out and allow the pellets to slowly burn.
- Close the lid of the grill. Let the cheeses smoke for 2-3 hours.
- Remove the cheese from the grill. Place them in vacuum sealed bags, or wrap tightly in plastic wrap and place in a zip-top bag.
- Let the cold smoked cheese mellow out in the refrigerator for 5-7 days before serving.