Wood for Smoking Cheese

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
Original poster
Dec 21, 2015
Dayton, OH
Hey guys, I just smoked my first batch of cheese last weekend, and am going to do some more today.  I know most people use apple, or some kind of fruit wood for smoking cheese.  All I have right now is hickory pellets.  Does anyone use hickory on cheese?  
I use hickory on cheddar, cheddar mixes and swiss.  I cut a standard store bought block in about 3/8 in thick slices to lay out on my cold smoker for about 20 minutes of smoke.  We let it sit a while hour or two to dry just a little then zip lock bag our extra.  It usually does not last too long around here, but we have froze it also, gets a little crumbly, but still has the great flavor and is great on baked potatoes or mac and cheese.

You can always experiment with a small batch of different types and different woods.

Good luck to you..

I prefer apple, but have used hickory many times. 

Just don't smoke it as long. Two hours is plenty of smoke for us with hickory.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads