Smoked Butterkase Cheese

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Smoke Blower
Original poster
Jan 11, 2006
Northwest Washington State
This weekend while smoking a meat loaf and a couple of fatties. I tried smoking some cheese and had great success. I used Hickory Farms Butterkase pasteurized process chesse, which is really just a cheddar and butterkase blend. I froze it solid the night before and then put it in a pan and placed it in my smoker, which was already at 225, for one hour. I timed the cheese and the fattie to get pulled out at the same time and what a snack tray this made. It made a great smokey cheese with an excellent skin which kept it firm and no goey mess at all. Try it you will love it :)

y2K, Did you take it right from freezer to smoker? Sounds like a good idea.....instead of ending up with a good base for cheese actually came out with smoked of these days, im gonna get to that.

Yup I took it directly from the freezer to the smoker in a small sauce pan. I was half excepting smoky cheese dip, that is what has happened with Velveta in the past. So I was delightfully surprised when I opened the smoker a half hour later to find it in such nice shape. I've got a log of goat cheese in the freezer next week I'm going to try smoking it. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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