Smoky Cheese

Holy smoky cheese!

There's something mysterious and irresistible about smoky cheese. Smoke adds cowboy cred and backyard-barbecue flavor to any cheese. It conjures new flavors out of well-known favorites and pumps new life into cheese-based dishes. Smoky cheese adds a bang to burgers, imparts extra pop to pizza, and gives mashed potatoes a makeover. You can enjoy smoky cheese as an afternoon snack or as a small, dark, and handsome addition to a meat and cheeseboard.

In Wisconsin, our cheesemakers are always looking for ways to push the boundaries of what cheese can be, and smoke is one of the more exciting tools in their cheese toolkit. When there's smoky cheese on the table, you'll always find a gaggle of Wisconsinites ready for a friendly argument over the best way to pair it and share it.

Exploring Wisconsin smoky cheese

Here are a few of the most flavorful smoky cheese options from Wisconsin cheesemakers.

  • Homestead Smoked Wisconsin Pepper Jack Cheese combines the flavors of smoke, the heat of fresh chopped jalapeno peppers, and a mellow, buttery taste in a semi-soft zesty treat.
  • StoneRidge Smoked Wisconsin Baby Swiss Cheese has a buttery, sweet, slightly nutty flavor with a hint of earthy smokiness.
  • Roth Natural Smoked Van Gogh® Gouda is delicately smoked, producing a creamy smoky flavor – perfect for melting on burgers, topping a sandwich or shredding for dips and spreads.
  • Maple Leaf Smoked Cheddar Cheese is naturally smoked for six hours with applewood. Makes a great grilled cheese sandwich or snack.
  • Vern's Smoked Provolone Cheese has the buttery, tangy flavor of traditional provolone with added notes of smoky flavor.
  • Renard's Smoked Swiss Cheese has a unique smoky flavor that perfectly balances the bittersweet and nutty taste of this swiss cheese.

Videos: Discover Your Next Favorite Cheese

FAQs: What is smoky cheese?

What is smoky cheese?

Smoky cheese, or smoked cheese, is any cheese that has been cured in a smoking process. Cold smoking smokes cheese between 68° and 86°F (20 to 30°C) while hot smoking temperatures range from 104° to 194°F (40 to 90°C).

How is smoky cheese made?

Smoky cheese is usually smoked in a smoker where smoke from burning apple, oak, hickory, chestnut or alder wood is passed over the cheese as it sits on shelves.

Why do people smoke cheese?

Smoking gives cheese a unique and subtle flavor, sometimes described as meaty, earthy or toasty. Smoking also helps preserve the cheese.

Where there's Wisconsin smoky cheese, there's fire

When you've got smoky cheese from Wisconsin on the table, you can be sure you're turning up the heat on flavor. Wisconsin cheesemakers have been innovating new cheese traditions for 175 years – since before Wisconsin was the state. Our 1200 cheesemakers have won more awards than any other state or country in the world. And with more than 600 flavors, varieties and styles, we are producing more different kinds of cheese than any other place on the planet.

So next time you see smoky cheese from Wisconsin in the grocery aisle, don't burn your opportunity to sample some of the most flavorful cheese on the planet.

Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?

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