Elevate Your Cheese Board with the Best Pellets for Smoking Cheese

 Best Pellets for Smoking Cheese

When it comes to smoking cheese, one of the best woods to use is pellets. Pellets offer a consistent burn and add a delicious flavor to your hard cheese without overpowering it. The smoking process for cheese is unique, requiring a cold smoke that won't melt the cheese. Using the right pellets is crucial to achieving the best results for your cheese smoking experience.

The ideal pellets for smoking cheese should have a mild flavor that complements the cheese without overwhelming it. The pellets should also produce a consistent smoke with a low temperature, as this is essential for cold smoking. With the right pellets, you can achieve a delicate smoky flavor that enhances the taste of your favorite hard cheeses, including cheddar, gouda, and brie.

In this article, we will explore some of the best pellets for smoking cheese, including their unique properties and how they can elevate your cheese board.

So, whether you are a seasoned cheese smoking expert or just getting started, keep reading to discover the ideal pellets for smoking your favorite cheeses.

6 Best Woods for Smoking Cheese

There are different types of wood pellets that you can use for smoking meat, but not all are suitable for smoking cheese. If you want to smoke the cheese at home and start smoking like a pro, it is essential to choose the right type of wood pellets. Some woods produce an intense smoking flavor that can overpower the cheese, while others are ideal for smoking delicate cheeses.

In this section, we will explore the six best woods for smoking cheese, their unique properties, and the cheeses they pair well with.

1. Apple Wood

First on our list of the best woods for smoking cheese is applewood. This wood comes from the apple tree, a fruit tree that is now widely cultivated in North America, particularly in the northern regions. Applewood is a popular choice for smoking a variety of foods due to its mild, subtly sweet flavor.

Applewood is an excellent choice for smoking cheese at home and pairs well with a range of cheese types, from soft cheese to semi-hard cheese and hard cheeses. Its sweet, fruity flavor complements the natural saltiness of the cheese and adds a hint of smokiness to the overall taste. If you're looking to add a subtle sweetness to your cheese board, applewood is a great option for smoking your favorite cheeses.

2. Maple Wood

If you choose to smoke cheese with wood, maple is another excellent option to consider. This sweet hardwood comes from the maple tree, which grows in many regions throughout the United States and southern Canada. Maple wood for smoking cheese is available in both regular and sweet varieties, both of which have a light, sweet flavor that complements many smoked foods.

Maple wood pairs well with mild cheeses, as its sweet flavor does not overpower the cheese's delicate taste. Additionally, if you want to achieve a beautiful mahogany color on your smoked cheese, maple is one of the best woods to use. You can even use sugar maple planks to keep the cheese in place while it smokes in your smoker. Overall, maple is a great choice for those looking to add a touch of sweetness and a beautiful color to their smoked cheese.

3. Pecan Wood

If you're looking for a unique and flavorful wood to smoke your cheese with, pecan wood is an excellent choice. Pecan trees are technically a type of hickory tree, but the wood from these nut trees, native to the southern United States, is much sweeter than hickory. Pecan smoke has a slightly sweet, nutty, and earthy flavor that sets it apart from other woods like maple or applewood.

Pecan wood is one of the best options for smoking cheese because it imparts a savory, bacon-like aroma to your cheese. While the smoke is intense, it's not as overpowering as oak or hickory, making it suitable for semi-soft cheeses as well as hard cheeses.

If you're wondering which cheese is best for smoking, pecan wood pairs well with a variety of cheese types, including those that have a strong flavor profile. Cold smoked cheese with pecan wood allows the cheese to absorb the smoky flavor without cooking it, preserving the flavor of the cheese while enhancing it with a smoky note.

4. Hickory Wood

Hickory wood is a popular choice for smoking cheese, particularly in Carolina-style barbecue. This type of wood comes from a nut tree found throughout the southern United States and is known for its durability, hardness, and steady supply of smoke.

Hickory smoke has an intense, smoky flavor with hints of bacon, making it an excellent choice for adding a meaty flavor to your smoker without actually cooking meat. However, it's important to note that hickory smoke is too strong for milder cheeses. Instead, it's best to use it with intense hard cheeses like cheddar or wrap the cheese with foil before smoking to prevent it from becoming too smoky.

Hickory wood also pairs well with smoked gouda, a creamy Dutch cheese that takes on a smoky bacon-like flavor when smoked over hickory.

5. Cherry Wood

Cherry wood, which comes from the cherry tree found throughout the United States, has a reddish-brown color and a sweet, fruity flavor. The sweetness of cherry wood is slightly stronger than that of applewood, making it a great option for smoking cheese.

The mild flavor of cherry wood pairs well with various types of cheese, including semi-soft cheeses that may not hold up well to more intense woods such as hickory. However, it's important to note that cheese smoked with cherry wood will turn an intense dark color due to the red in the wood. This color change is normal and doesn't indicate that the cheese is burned.

6. Oak Wood

Last on our list of the best woods for smoking cheese is oak wood. Oakwood, which comes from the sturdy oak tree, is one of the most popular woods for smoking due to its steady and long burning time and smoky flavor. The smoke produced by oak has a nutty and earthy flavor, which is not as overpowering as hickory.

Oakwood is a versatile option, especially when it comes to smoking hard cheeses. However, it can be too strong for semi-soft cheeses, and in that case, a milder wood such as cherry is a better option. The best cheeses to smoke with oak are cheddar, gouda, and asiago, as they can withstand and complement the smoky flavor of oak.sd

Types of Cheese to Smoke

 Types of Cheese to Smoke

In general, you can smoke virtually any type of cheese, but some cheeses are better than others. For example, while you can smoke Monterey Jack or smoke cheddar, they won’t provide very much flavor to your food. On the other hand, smoked Gouda will add a creamy smokey flavor to just about anything you put it on. Here are some of our favorite types of cheese that work well when smoked:

  • Brie

  • Swiss Cheese

  • Mozzarella

  • Cheddar

  • Gruyere

  • Gouda

  • Blue Cheese

Level up your charcuterie board with these cheeses. And for the best serving, feel free to visit our selection of wooden cutting boards at Mevell.

Can You Smoke Cheese With Wood Chunks or Wood Chips?

Yes, you can smoke cheese with wood chunks or wood chips. While pellets are the most commonly used type of wood for smoking cheese, you can also use smoke wood chunks or chips can be used as well. However, it's important to note that the smoke generated by chunks or chips may not be as consistent as pellets, so it's essential to monitor the temperature carefully to prevent overheating the cheese. Additionally, using a cold smoker attachment can help regulate the temperature and ensure a consistent smoke.


In conclusion, choosing the best wood for smoking cheese is crucial to achieve the desired flavor and color. The type of wood you use can make or break your smoked cheese. Different woods offer distinct flavors and aroma profiles that can complement or overpower your cheese. Therefore, it's essential to select the right wood for the cheese you want to smoke.

Applewood, maple wood, pecan wood, hickory wood, cherry wood, and oak wood are some of the best options for smoking cheese. Knowing which wood pairs best with the cheese for smoking is key to producing the best-smoked cheese.