Smoking cheese at home is easy! Once you try it, you will wonder why you have not done it sooner. Cheese begins to soften and melt at 90 degrees, so it is important to keep your grill well under that temperature. Some people say you cannot smoke cheese when it is hot outside, but it is doable with one extra step: adding trays of ice to the inside of your smoker.
This recipe for Smoked Venison Summer Sausage is just what you need to spice up that charcuterie platter.