I’ve smoked cheese a few times and we really enjoy the results. I like shredding pepper jack and topping tacos and salads. Or some in with Mac and cheese made inside. It adds a nice flavor.
I’m surprised that most of what I’ve found online just says to keep temp below 90. There is a big difference in smoke flavor on cheese that is smoked at 40 degrees and cheese smoked at 60. For example, my amazn smoke tray raises the grill temp by twenty degrees with one end lit. A couple times ago the outside temp was twenty and grill temp was 40. That cheese smoked 4 hours and had a nice subtle flavor.
Last time I made cheese, the outside temp was 40 and grill temp 60 and I smoked for 2 hours. The smoke flavor was twice as strong as the four hour cheese at a much lower temp. Still good but strong.
The cheese experts here probably already know this but for anyone else, this might be helpful to keep in mind the temp your smoking at will make a big difference.
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