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“Like the store bought stuff? Well, this homemade smoked gouda will knock your socks off! The secret to smoking your own cheese is to use low heat, and an ice bath so that the cheese doesn't melt. You can also use pepper jack cheese if you want it a bit more spicy. This cheese, with sautéed onions, makes an awesome quesadilla. It is useful for any recipe calling for gouda or cheddar too.”
1 pound cheese

Ingredients Nutrition


  1. Start 5 briquettes of charcoal on one side of a large barbecue and wait until they are white hot.
  2. Meanwhile, soak one handful apple wood chips in water.
  3. Fill an aluminum roasting pan with ice, and put on the other side of the grill.
  4. Put a piece of tinfoil over the ice, and lay the cheese on top of that so the cheese is slightly below the level of ice, making a boat with the tinfoil so that water cannot come inside.
  5. Drain the water from the wood chips.
  6. Add half of the wood chips, and put the lid on. Smoke for ten minutes, and then flip the cheese over and smoke for another ten minutes, adding more wood chips if necessary. Remove, and refrigerate immediately.
  7. Notes:
  8. Though I have found apple wood to be the best for cheese, you can use other wood, but it should be a light smoking wood such as pecan, or maybe maple. Mesquite, and Hickory are definitely not recommended as the smoke is too intense for cheese.

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