Smoked String Cheese (In 8 Simple Steps)

Are you a fan of smoked foods and love cheese? Then you’ll love this recipe!

I think that smoking cheese is a delicious way to add flavor and complexity to it.

You might be thinking that smoking cheese is complicated or requires special equipment, it’s actually quite easy to do at home with just a few simple tools.

Below I’ll guide you through the process of smoking string cheese, including tips on choosing the right cheese, setting up your smoker, and achieving the perfect level of smokiness.

Why Do We Smoke Cheese?

Why do we smoke anything? 

• It adds a depth of smoky flavor and undertones from nutty to meaty.
• Creates an entirely new product that complements other food and flavors.
• Can be a way of cooking or preserving.

What Is ‘String’ Cheese?

So what does it mean to string cheese? 

Oh and no, I’m not talking about cheese strings in your lunchbox. (Although they are a great cheese snack let’s be real)

Stringing cheese is a way of presenting and preparing cheese. The same way you would cut the muscle of the rib on a tomahawk steak or butterfly a whole chicken.

Experimentation and texture are also factors and I think it’s safe to say that each hot fresh string cheese strand you try and get into your mouth is a fun feat to deal with.

The Best Cheese To String 

So what cheese are we going to smoke?

Obviously, with the literal thousands of different types, there have to be some standout winners.

Mozzarella String Cheese

An Italian cheese we know and love. (Especially on our pizza) 

This cheese is perfect to string because, during its process, the curds are put into hot and salty water. 

By doing this, the proteins uncoil on a cellular level and turn into strands! These proteins are then continuously stretched which gives us consistency!  

A type of Mozzarella used is Formozzarella string cheese which is typically deep friend into sticks.

Cheddar String Cheese

Cheddar is our second contestant as delicious string cheese. 

This particular type hailed from England first and has been in production since the 12th century! Who knows if Henry 2nd was served up smoked string cheese but I like to think so.

Heated cheddar still retains its structure when heated which makes it more durable to string. 

The Best Way To Smoke Cheese

What is the best way to smoke cheese is by using a smoker on its lowest temperature setting or by using a pellet tube

How to Store Smoked Cheese

Smoked and sealed cheese will last in the fridge for well over a year if you keep a clean workstation.

See the guide to storing hard and soft smoked cheese.

What Wood Should You Smoke String Cheese With?

Our favorite type of wood for smoking string cheese is applewood or cherrywood. These both have a sweet and mild flavor. These also don’t smoulder as much which produces a lighter smoke. 

A lighter smoke is preferred because it can overwhelm the delicate cheese flavor.

Do You Place The Cheese Straight onto The Grates?

You can place the string cheese straights onto the grates.

What Temperature Do You Smoke String Cheese At?

The ideal temperature to smoke cheese is with indirect heat at 90°F

How Long Do We Smoke the Cheese For?

You need to smoke string cheese for 2-3 hours.

Our Smoked Soft Cheese Recipes

Brie Grilled on a Cedar Plank

Smoked Mozzarella Cheese

Smoked Mac and Cheese

Smoked Cream Cheese

Our Smoked Hard Cheese Recipes

Smoked Gouda

What You Need for Smoked String Cheese

String cheese

Pellet smoker

Aluminum foil tray

Aluminum foil

Salad prongs or a large fork

Knife

Our Method For Smoked String Cheese

The below recipe is not complex just follow the steps and you’ll be enjoying smoked cheese in no time.

Step 1: Preparation Of The Pellet Grill & Cheese

• Fill a pellet tube or maze with your choice of pellets and light it with a torch. Let the flame burn for 1-2 minutes before blowing out. 

• Place it in the bottom of your smoker and let it smoulder. You want a light barely visible smoke. Make sure you have plenty of airflow and leave the smoker door ajar.

Step 2: Smoking The Cheese

• Put the cheese into the pellet grill avoiding any direct heat.
• Keeping the cheese sanitary is a major component of its shelf life after smoking. 
• Smoke the string cheese for 1-2 hours.

Step 3: Packaging the Cheese

• When the cheese comes out of the smoker it will taste very bitter and ashy. I recommend sealing and letting it rest in the fridge for at least 1 month before trying. 
• Once all of the cheese is out of the smoker begin packaging. Place the cheese in vacuum bags, vacuum seal, and label. Put it in the fridge and forget about it for a month.
• Smoked and sealed cheese will last in the fridge for well over a year if you keep a clean workstation.

Smoke On!

Charlie

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