The most effective way to smoke cheese is to ensure that the cheese is dry prior to smoking.  You can do this by simply letting it rest for 1-2 hours prior to smoking depending on the type of cheese.

Once your cheese is ready, begin cold smoking using our signature blend of wine barrel wood chips.  Smoking cheese will usually take between 1 and 3 hours depending on the desired smoke strength and taste profile.

We recommend smoking small to medium sized blocks of cheese no less that 1/2 inch cubed.

Here are a list of our recommended wine and cheese pairings from our favourite B.C. Wineries:

Gouda & Merlot

** Mission Hill Family Estate Reserve Merlot – 2013


Gruyere & Chardonnay

** Burrowing Owl Estate Winery Chardonnay – 2013


Brie & Sparkling Wine

** Summerhill Pyramid Winery Cipes Brut


Goat Cheese & Sauvignon Blanc

** Kismet Estate Winery Sauvignon Blanc – 2013


Gorgonzola & Riesling

** Wild Goose Vineyards Stoney Slope Riesling – 2013


Cheddar & Cabernet Sauvignon

** Quinta Ferreira Estate Winery Cabernet Sauvignon - 2010