How To Smoke Cheese Without Ruining It by: SmokerBill
One of the most important things to do is smoke it at a low temperature, below 100 degrees, better at around 70-80. If it gets to warm, the fats will render out, and the cheese will weep.
Don't smoke the cheese too long, just giving it 30 minutes, maybe an hour to smoke.
After smoking, wrap the cheese and refrigerate it for a couple of days. That will give time for some of the smoke flavor to be absorbed. If you taste a slice and the outside is too smoky, it can be rinsed off in cold water, then patted dry.
Split big blocks (two pounders) in half lengthwise so the smoke has less distance to penetrate.
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I've tried a different recipe for smoking cheese that breaks these rules. Cut some Monterrey jack cheese into one inch cubes. Place them on a baking sheet that will fit in the smoker, and space them one inch apart. Run the smoker at normal smoker temperature/225 degrees. The cheese will melt and run together. Remove, cool and enjoy.
