Want to take your cheese game to the next level? This easy smoked provolone cheese recipe brings a rich, smoky flavor to an already creamy and slightly tangy cheese. Perfect for melting in sandwiches, pairing with crackers, or enjoying on its own, this recipe is ideal for beginners looking to experiment with cold smoking or warm smoking techniques at home.

Why You’ll Love This Smoked Provolone Cheese

Rich, Smoky Flavor: Adds a depth of flavor to a classic cheese.
Super Versatile: Great for snacks, burgers, or charcuterie boards.
Beginner-Friendly: You don’t need a lot of fancy equipment to pull this off.
Customizable Smoke Level: Control how smoky you want your cheese to taste.

How to Make It

Choosing the Cheese and Setting Up the Smoker
Start with a block of provolone cheese that’s creamy and mild—perfect for absorbing smoky flavors. Prep your smoker or grill for cold smoking by adding mild wood chips like apple, cherry, or hickory. These woods complement the provolone’s mildness without overwhelming it. Keep the smoker temperature low, under 90°F, using ice packs or a cold smoke generator if needed. This ensures the cheese stays firm throughout the process.

Smoking the Cheese
Place the cheese on a wire rack or perforated tray inside the smoker. This setup allows the smoke to circulate evenly, coating the cheese with that irresistible flavor. Smoke the cheese for 2-4 hours, depending on how intense you want the smokiness to be. Flip the cheese halfway through to guarantee even exposure to the smoke.

Resting the Cheese
Once smoked, remove the cheese and immediately wrap it in parchment or wax paper. Resist the urge to slice it right away! The cheese needs time to mellow, so place it in the refrigerator to rest for at least 24-48 hours. During this time, the smoky flavor will integrate beautifully into the cheese, softening any harsh notes.

Storage and Enjoying the Cheese
After resting, transfer the cheese to an airtight container or vacuum-sealed bag. Properly stored, smoked provolone will stay fresh for 2-3 weeks in the fridge. When ready to use, slice it thin for sandwiches, cube it for snacking, or melt it for a gourmet twist on your favorite recipes.

Make Ahead Method

Smoked provolone is a make-ahead marvel that fits perfectly into any schedule.

Smoking in Advance: You can smoke multiple blocks of cheese at once, saving time and effort. The flavor only gets better as it rests.
Resting Time: Plan for at least a day or two of resting in the refrigerator. If you can wait, a week of aging will deepen the smoky flavor even more.
Long-Term Storage: For extended shelf life, freeze the cheese. Wrap it tightly in plastic wrap, followed by foil, to prevent freezer burn. It’ll stay good for up to 3 months. Thaw in the fridge overnight before serving or cooking.

Pro Tips

Keep it Cool: Smoking cheese requires a low temperature. If the smoker starts heating up, pause and add ice packs to bring the temperature down.
Balance the Smoke: Mild woods like apple or cherry are ideal for provolone. Hickory works well, too, but go easy on stronger woods like mesquite to avoid overpowering the cheese.
Flip for Even Smoking: Turning the cheese halfway through ensures consistent flavor on all sides.
Experiment with Timing: New to smoked cheese? Start with 2 hours for a light flavor, then try 3-4 hours for a bolder result.
Resting is Essential: Don’t skip the resting period. Freshly smoked cheese may taste harsh, but a day or two of rest allows the flavors to mellow and blend.

Storage Options

Short-Term: Keep smoked cheese in an airtight container or vacuum-sealed bag in the refrigerator for up to 3 weeks.
Freezing: For longer storage, freeze smoked provolone in portions. Wrap tightly to prevent freezer burn.

Tools for This Recipe

A smoker, grill, or cold smoke generator

Smoking wood chips (apple, cherry, or hickory)
Wire rack or perforated tray
Parchment or wax paper
Ice packs or trays (for cold smoking)

FAQs!

Q: Can I smoke pre-sliced provolone cheese?
A: Yes, but keep in mind that thinner slices may absorb smoke faster and could dry out. Reduce smoking time to 1-2 hours.

Q: Can I use this method with other types of cheese?
A: Absolutely! Cheeses like mozzarella, cheddar, and gouda also smoke beautifully.

Q: What if my smoker gets too hot?
A: Remove the cheese and let the smoker cool down before continuing. Alternatively, add more ice packs to stabilize the temperature.

Q: How do I know when the cheese is smoked enough?
A: It’s a personal preference! Start with 2 hours for a mild flavor and go up to 4 hours for a deeper smokiness.

Variations and Substitutions

Different Woods: Experiment with mesquite, oak, or pecan for unique flavors.
Herb-Infused Smoke: Add rosemary or thyme sprigs to the smoker for an herbaceous twist.
Spicy Provolone: Coat the cheese with paprika or chili powder before smoking for a spicy kick.
Smoked Cheese Dip: Use the smoked provolone in a melted cheese dip for an elevated appetizer.

Conclusion

This smoked provolone cheese is a game-changer for your kitchen. Its rich, smoky flavor makes it perfect for everything from sandwiches to charcuterie boards. Whether you’re new to smoking or an old pro, this recipe will elevate your cooking effortlessly.

Give it a try, and let me know how it turned out in the comments! Did you go for mild or bold smokiness? 😊

Easy Smoked Provolone Cheese

Creamy provolone cheese infused with rich, smoky flavor, perfect for sandwiches, snacks, or charcuterie.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 4

Rest Time 2

Total Time 2 4 10

Course Appetizer, Snack

Cuisine American

Servings 8 people (as slices or chunks)

Ingredients

1 block of provolone cheese about 8-10 oz
1 cup smoking wood chips apple, cherry, or hickory

Instructions

Slice the provolone into chunks if desired, or keep it whole for a versatile option.
Prepare your smoker or grill for cold smoking. Add wood chips and keep the temperature below 90°F.
Place the cheese on a wire rack or perforated tray. Smoke for 2-4 hours, flipping halfway through.
Remove the cheese and wrap it in parchment or wax paper. Let it rest in the refrigerator for 24-48 hours.
Store in an airtight container or vacuum-sealed bag and enjoy!