How to Smoke Dubliner Cheese (3 Simple Steps)

Cheese lovers – this recipe will change your world!

Smoking cheese at home is one of the easiest things you can do on your smoker!

The hardest part is holding back from eating the lot yourself!

Learn how to create delicious smoked cheese at home, and you’ll never look back. 

What Is Dubliner Cheese?

Dubliner Irish-aged cheese is from the pasteurized milk from grass-fed cows. The texture is like Cheddar.

This beautiful Dubliner Irish cheese originates from the family farms of County Cork.

It’s named after the Irish capital of Dublin.

It’s a diverse mix of sweet, sharp, and nutty flavors. 

Smoking on the pellet grill adds an extra element of smoky goodness to the complex flavors.

This delightful cheese goes well with a full-bodied red wine, or a pint of Guinness.

Serve it with fresh crusty bread, and sliced pear and apples – the ultimate cheese platter.

Other Types of Cheese to Smoke

Don’t have Dubliner cheese? See the other types of cheese you can smoke

Homemade smoked cheddar

Smoked Gouda

Smoked Grueye at Home

How to Smoke Cheese at Home

All you’ll need to make smoked cheese is;

A block of cheese

A handful of wood chips

A pellet grill

If your grill doesn’t have a smoker setting, invest in a smoking tube. 

They are relatively inexpensive and will produce enough smoke to flavor your cheese. 

Smoking Dubliner Cheese on a Pellet Smoker

You can use any smoker, pellet grill or barbecue to cold smoke cheese.

You don’t need heat for cheese, just the capacity to create and contain smoke.

So as long as you have an enclosed space, you can smoke cheese.

For best results, grab yourself a smoker tube. Having one is not essential if you have a smoker setting.

But they are a reliable way of creating smoke without the heat.

A smoker tube turns a normal barbecue grill into a smoker.

Fill with wood chips or chunks and light. Once the smoke is rolling, extinguish the flame.

It can continue to produce smoke for a couple of hours at a time.

Alternatively, you can use liquid smoke, but the flavor won’t be as tasty as the natural wood.

The Cold Smoking Process for Smoking Dubliner Cheese

Light the smoker tube as build the smoke as per the manufacturer’s instructions. 

Once the smoke is clean and rolling, place the cheese in.

Space the cheese around the grates so the smoke can circulate evenly around the blocks.

Close the lid, and leave the smoke to work it’s magic.  

What Temperature Should I Smoke the Dubliner Cheese?

If you are using a smoker tube, the temperature setting won’t be an issue. 

Just be sure the flame is out before placing the cheese on the grill.

Otherwise, the smoker should be set below 80-90°F.

Any higher than this and the block of cheese can sweat and melt.

Smoke cheese on a cool day. Ideally, the ambient temp should be 60°F or below.

Any higher and it will be a constant battle to keep the grill at a consistent temperature.

How Long Do I Smoke the Cheese for on the Pellet Grill?

A semi-hard cheese like Dubliner cheese, will take around 2 hours on the smoker.

If you prefer a more subtle smoke flavor, take it out after an hour.

Once it’s smoked, let it rest for about an hour. 

This will give the oils a chance to settle, and the outside to firm up.

How Do I Store the Smoked Dubliner Cheese?

Now for the bad news!

Before you start digging into dreaming of a cheese feast, you’ll need to let it rest.

This can take anywhere between 1 to 2 weeks. 

The flavor is far too bitter and acrid to eat straight off the grill grates.

Leaving it to rest will give the smoke time to settle and absorb into the cheese. 

This will give you a mellowed, smooth smoky flavor. 

Wipe over the cheese to remove any oil residue and condensation.  Wrap in plastic wrap or butcher’s paper.

Store in an airtight container, or vacuum seal and place in the refrigerator.

Cheese can be stored for up to a year, not that it will last that long!

See how to store smoked cheese here

What Wood Chips Should I Use for Smoking Dubliner Cheese?

Mild wood flavors are perfect for cheese. 

The degree of smokiness works well, and the flavor is sweet and subtle. 

Flavors like apple wood, cherry wood, and alder wood are ideal for Dubliner cheese. 

The sweetness of the smoke compliments the sweeter elements of the cheese.

Smoked Dubliner Cheese Recipe

Ingredients

Large blocks of Dubliner Cheese, cut into smaller blocks.

Method

Step 1 – Set up the Smoker Tube and Prep the Cheese

Set the smoker temperature to 60-65°F.

Fill the smoke tube with wood pellets. Place it in the bottom of your smoker and let it smolder.

You want a light barely visible smoke. Make sure you have plenty of airflows and leave the smoker off.

Cut the cheese into the desired size (4″ x 4″ x 2″ is recommended). Let the cheese come to room temperature, for about an hour. It will cut the chances of condensation ruining your cheese.

Step 2 – Smoke the Cheese

Place the cheese on a wire rack inside the smoker.

Close the lid and leave for 2 hours.

Step 3 – Let The Cheese Rest

Once smoked, remove and let rest for an hour.

Wipe the cheese and wrap.

Leave to settle for at least a week in the refrigerator before consuming.

Smoked Dubliner Cheese Recipe

Want to cold smoke some dubliner cheese? This simple and easy recipe will take your cheese to the next level!
Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 8 servings
Calories: 268kcal
Author: Charlie
Cost: 6

Equipment

  • Pellet smoker

Ingredients

  • Large blocks of Dubliner Cheese cut into smaller blocks.

Instructions

Step 1 – Set up the Smoker Tube and Prep the Cheese

  • Set the smoker temperature to 60-65°F.
  • Fill the smoke tube with wood pellets. Place it in the bottom of your smoker and let it smolder.
  • You want a light barely visible smoke. Make sure you have plenty of airflows and leave the smoker off.
  • Cut the cheese into the desired size (4″ x 4″ x 2″ is recommended). Let the cheese come to room temperature, for about an hour. It will cut the chances of condensation ruining your cheese.

Step 2 – Smoke the Cheese

  • Place the cheese on a wire rack inside the smoker.
  • Close the lid and leave for 2 hours.

Step 3 – Let The Cheese Rest

  • Once smoked, remove and let rest for an hour.
  • Wipe the cheese and wrap.
  • Leave to settle for at least a week in the refrigerator before consuming.

That’s all it takes!  Once you’ve tried this once, you’ll be stocking up over the winter.

The biggest challenge will be resisting the urge to eat the entire wedge of cheese in a sitting!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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