The Magic of Cold-Smoking Cheese: A Florida Guy’s Guide

If you’ve ever wondered how to make cheese taste like it spent the weekend at a bonfire (without, you know, melting all over the place), you need cold smoking in your life. This is more than a backyard project—it’s a rite of passage for anyone who loves flavor, fun, and a little kitchen science.

Why Cold Smoke Cheese?

Let’s get something out of the way: Cold-smoked cheese isn’t just cheese with a smoky attitude. It’s a whole new beast—rich, mellow, complex, and totally irresistible. The low-temp smoke imparts flavor deep into the cheese, giving you that “wow” factor with every bite. It’s a way to level up your charcuterie boards, burgers, mac and cheese, or late-night snack rituals.

A note on smoked cream cheese. Smoking cream cheese works because it’s a dense, high-fat cheese that holds its shape and resists melting at typical smoking temperatures (225°F - 250°F). The smoke and heat infuse the cheese with rich, smoky flavor while the outside forms a flavorful, lightly caramelized crust. The result is a creamy, spreadable, and irresistibly savory appetizer that’s perfect on crackers, bagels, or anything you can swipe through a schmear. Throw on just about any of Those Florida Guys rubs for a party-winning treat!

The Science-y Bit:

• Cold smoking uses smoke at very low temps (usually 65–85°F). No melting, no puddles. Just smoke, time, and chemistry.
• The process doesn’t cook or pasteurize the cheese—it just lets those delicious smoke particles hug the outside, stick to the fat, and slowly seep in.

Step-by-Step:

1. Pick Your Cheese
   Best candidates are going to be block or roll: Cheddar, gouda, mozzarella (the block kind), Swiss, provolone, Monterey Jack, Colby, pepper jack, and parmesan (this is a particular treat).
   
   Unconventional but awesome: Havarti, blue cheese, gruyere, even brie (just don’t blame us if your brie starts talking trash).
   
   
2. Prep Time
   Let the cheese dry out on a rack in the fridge overnight. This gives you a nice “pellicle” (fancy talk for a slightly tacky surface) so the smoke clings better.
   
   
3. Rub Optional (But Oh So Good)
   Lightly dust with one of our signature rubs: All Purp, Gulf BBQ, Sunburn
   
   
4. Into the Smoker
   Set your smoker or grill up for cold smoke—this means you’re generating smoke but no real heat
   
   Whether you use a stick burner, pellet smoker, kamado, or kettle, those pellet tube smokers or smoke generators are your friend -they can generate a lot of smoke without a lot of heat
   
   Add trays of ice or dry ice under the cheese if it’s warm outside, especially in, say, Florida. If you’re somewhere with snow, congrats, you get to skip this step.
   
   Keep temps below 85°F. If your cheese sweats like you’re mowing the lawn, you’re too hot.
   
   
5. Smoke Session
   Not required, but we recommend always use a wire rack with something underneath to catch any potential drips (It can happen. It’s not pretty)
   
   Some folks like to put the cheese on parchment paper
   
   Smoke your cheese for 2 to 4 hours. The harder the cheese, the longer it can go. The color will change and that’s expected (more on this below).
   
   
6. The Hardest Part: Mellow Time
   Don’t eat it yet! Wrap the cheese tightly in parchment, then plastic, and pop it in the fridge.
   
   Let it “mellow” for at least 1 week (2–4 weeks for best flavor).
   
   Resting time lets the smoke penetrate and any harshness mellow out. Freshly smoked cheese tastes like licking an ashtray. Give it time, trust us.
   
   If you have access to a vacuum sealer (just get one -they are cheap and widely available), vacuum seal each serving and mark it and put it in the freezer. We have stored smoked cheese using this method for over a year with zero negative impact to the flavor or texture.
   
   
7. Proof Of the Pudding…Err, Cheese… Is In the Eating
   This is the part that almost no one lese will tell you (we got you) -cut off the smokey rind
   
   This doesn’t apply to all cheese and all circumstances, but if you try to eat the smoked cheese after the smoke and it has mellowed but still tastes like that girl that tried to kiss Forrest on New Years Eve, simply cut off the rind to reveal the inner cheese.
   
   The rindless cheese will still be smokey and a lot more palatable.

Why Every Region Loves (and Tweaks) Cold-Smoked Cheese

Florida (and Other Hot Spots)

• It’s summer 11 months of the year, so use plenty of ice or dry ice, smoke at dawn (or overnight if your saucy), and take extra care with soft cheeses.
• Consider lighter woods: citrus wood, pecan, or fruit woods pair well with Florida’s fresh flavors.
• Try smoking fresh Swiss or provolone and serving on a Cuban sandwich with a dusting of our All Purp.

Midwest & Northeast

• Take advantage of cool autumns and actual winter—prime time for cold-smoking!
• Go bold: sharp cheddar, Colby, and Swiss are regional classics. Try smoking brick cheese for a Wisconsin twist.
• Maple and hickory woods are everywhere and add robust flavor.

Pacific Northwest

• Cool, misty weather and lots of alder wood—perfect for cold-smoking salmon and cheese.
• Experiment with creamy goat cheese or blue cheese for a real Pacific punch.

Southwest & Texas

• Battle the dry heat by smoking in the evenings and using plenty of ice.
• Spice things up: try pepper jack, Monterey Jack, or queso blanco.
• Mesquite and oak woods give an authentic, big-flavor smoke (use very sparingly to avoid overly harsh smoke flavor), but fruit woods are always welcome

The South (Y’all)

• Use pecan, hickory (itty bitty bits), or even peach wood for a sweet finish.
• Smoked pimento cheese? Yes, you can—and should.

Unconventional Cheeses That Rock the Smoker

• Havarti: Creamy, soaks up smoke like a sponge.
• Gruyere: Adds a nutty, deep flavor—killer on a grilled cheese sandwich.
• Blue Cheese: A little goes a long way, but the flavor combo is wild.
• Fresh Mozzarella: Only if you can keep it cold—slice and eat within a few days.
• Cream Cheese: Smoke a whole block, then whip into a spread for bagels or burgers. Trust us, it’s a conversation starter.

Wrapping It Up (and Letting It Rest)

Cold-smoking cheese is easy, fun, and ridiculously satisfying. Just remember: patience pays off. The cheese will taste a bit sharp right after smoking, but after a week or two in the fridge, it turns into something sublime. Good things really do come to those who wait.

So whether you’re in snowy Vermont, sunny Florida, or somewhere in between—get out there, cold-smoke some cheese, and add a sprinkle of Those Florida Guys’ rubs. Cheese boards everywhere will thank you.