Use cold smoke only; keep the cheese below 90°F / 32°C
Choose firm cheeses like cheddar, gouda, mozzarella, provolone, or Swiss
Cut cheese into blocks or slabs for more even smoking
Chill the cheese thoroughly before smoking
Set up a smoker or grill for indirect, low-temperature smoking
Add a smoke source such as wood chips, pellets, or a smoke tube
Use mild woods like apple, cherry, alder, or maple
Place the cheese on a rack away from direct heat
Smoke for 1 to 4 hours, depending on desired intensity
Rotate or flip the cheese halfway through for even exposure
Remove the cheese before it starts to soften or sweat
Wrap the cheese tightly in parchment or vacuum seal it
Age the smoked cheese in the refrigerator for 1 to 2 weeks before eating
Store smoked cheese refrigerated until use