Bergeron’s Smoke Can Grilled & Smoked Cheese Collection

Cheese works especially well with flavored smoke because its fat absorbs smoky aromas quickly. The easiest home method is warm-smoking or grilling cheese in a cast-iron skillet, foil pan, cedar plank or grill-safe dish, rather than placing most cheeses directly on the grates.

Important Temperature Guidance

Keep refrigerated cheese at 40°F or colder until you are ready to cook. Perishable foods should not remain between 40°F and 140°F for more than two hours, or one hour when the outdoor temperature exceeds 90°F. Smoked cheese that normally requires refrigeration should still be refrigerated after smoking.

For the recipes below, prepare a two-zone grill:

  • One side heated to approximately 300–375°F

  • One side left unheated for indirect cooking

  • Bergeron’s Smoke Can activated according to its package directions

  • Grill lid closed whenever possible to capture the smoke

1. Apple & Honey Crisp Smoked Brie

A sweet, creamy appetizer with apple, honey and gentle fruitwood smoke.

Ingredients

  • One 8-ounce wheel of Brie

  • ½ apple, thinly sliced

  • 2 tablespoons chopped pecans

  • 1½ tablespoons honey

  • ½ teaspoon cinnamon

  • Pinch of salt

  • Crackers or sliced baguette

  • Apple & Honey Crisp Smoke Can

Directions

  1. Place the Brie in a small cast-iron skillet or foil pan.

  2. Lightly score the top rind in a crosshatch pattern without cutting completely through it.

  3. Arrange the apple slices and pecans over the cheese.

  4. Sprinkle with cinnamon and drizzle with half the honey.

  5. Place over indirect heat and close the grill.

  6. Smoke for 12–18 minutes, until the Brie is softened and beginning to swell.

  7. Remove it before the rind breaks completely.

  8. Drizzle with the remaining honey and serve immediately.

Optional addition

Add one tablespoon of dried cranberries or chopped bacon.

Best pairing: apple slices, pretzel crisps and toasted baguette.

2. BBQ Mesquite Smoked Queso

A bold, savory queso suited for burgers, nachos and grilled meats.

Ingredients

  • 8 ounces cream cheese, cubed

  • 8 ounces processed melting cheese, cubed

  • 1 cup shredded sharp cheddar

  • One 10-ounce can dice tomatoes and green chiles, drained

  • ½ cup cooked sausage or seasoned ground beef

  • ¼ cup diced onion

  • 1 tablespoon barbecue sauce

  • ½ teaspoon chili powder

  • BBQ Mesquite Smoke Can

Directions

  1. Combine everything in a small cast-iron skillet or disposable foil pan.

  2. Place the pan over indirect heat.

  3. Close the grill and smoke for 25–40 minutes.

  4. Stir every 10 minutes as the cheese melts.

  5. Add a splash of milk if the queso becomes too thick.

  6. Serve hot with tortilla chips, pretzels or grilled bread.

Best pairing: smoked brisket, hamburgers, pulled pork and nachos.

3. Bing Cherry Smoked Goat Cheese

Creamy, tangy goat cheese balanced with cherries and fruity wood smoke.

Ingredients

  • One 8-ounce goat-cheese log

  • ⅓ cup cherry preserves

  • ¼ cup chopped walnuts

  • 1 teaspoon balsamic vinegar

  • ½ teaspoon fresh thyme

  • Pinch of black pepper

  • Bing Cherry Smoke Can

Directions

  1. Place the goat cheese in a small grill-safe dish.

  2. Mix the cherry preserves, balsamic vinegar, thyme and pepper.

  3. Spoon the mixture over the cheese.

  4. Sprinkle with walnuts.

  5. Smoke over indirect heat for 10–15 minutes, just until warmed and softened.

  6. Serve with crackers, crostini or grilled flatbread.

Savory variation

Add finely chopped bacon and reduce the preserves to ¼ cup.

Best pairing: red wine, grilled pork and charcuterie boards.

4. Black Peppered Bacon Smoked Cheese Dip

A rich bacon-and-cheese spread with a bold pepper finish.

Ingredients

  • 8 ounces cream cheese, softened

  • 1 cup shredded smoked Gouda

  • 1 cup shredded cheddar

  • 5 slices bacon, cooked and crumbled

  • ¼ cup sour cream

  • 2 tablespoons sliced green onions

  • 1 teaspoon Worcestershire sauce

  • ½–1 teaspoon coarse black pepper

  • Black Peppered Bacon Smoke Can

Directions

  1. Combine all ingredients in a cast-iron skillet.

  2. Reserve a little bacon and green onion for garnish.

  3. Place the skillet over indirect heat.

  4. Smoke for 20–30 minutes, stirring once halfway through.

  5. Remove when bubbling around the edges and completely melted.

  6. Garnish with the reserved bacon and onions.

Best pairing: toasted bread, potato wedges, hamburgers and grilled vegetables.

5. Hickory on Hickory Smoked Cheddar

This method gently warms a block of cheddar, so it absorbs classic hickory smoke without turning into a dip.

Ingredients

  • One 8-ounce block of extra-sharp cheddar

  • 1 teaspoon olive oil

  • ¼ teaspoon garlic powder

  • ¼ teaspoon coarse black pepper

  • Optional thin coating of barbecue seasoning

  • Hickory on Hickory Smoke Can

Directions

  1. Refrigerate the cheddar until very cold.

  2. Set it on a cedar plank, perforated grill pan or doubled sheet of foil.

  3. Brush very lightly with olive oil.

  4. Sprinkle with garlic powder and pepper.

  5. Position the cheese on the coolest part of the grill, away from direct flame.

  6. Close the lid and expose it to smoke for approximately 5–10 minutes.

  7. Remove it as soon as the surface becomes glossy or begins softening.

  8. Cool promptly, wrap and refrigerate.

For more smoke flavor, repeat with another brief smoking session after the cheese has chilled completely rather than leaving it overheat until it melts.

Best pairing: burgers, sandwiches, macaroni and cheese, crackers and summer sausage.

6. Maple Brown Bourbon Smoked Camembert

A warm, rich cheese with maple, brown-sugar and bourbon-style character.

Ingredients

  • One 8-ounce wheel of Camembert

  • 1½ tablespoons maple syrup

  • 1 tablespoon brown sugar

  • 2 tablespoons chopped pecans

  • ½ teaspoon Dijon mustard

  • Pinch of cayenne

  • Maple Brown Bourbon Smoke Can

Directions

  1. Place the Camembert in a small cast-iron skillet or grill-safe dish.

  2. Score the top rind.

  3. Mix the maple syrup and Dijon mustard.

  4. Spoon the mixture over the cheese.

  5. Sprinkle with brown sugar, pecans and cayenne.

  6. Smoke over indirect heat for 12–18 minutes.

  7. Remove when warm and creamy inside.

  8. Serve immediately with toasted bread or apple wedges.

Savory variation

Replace the brown sugar with crumbled bacon and caramelized onions.

Best pairing: grilled steak, pork tenderloin and holiday appetizer boards.

7. Summertime Smoky Chipotle Pepper-Jack Queso

A spicy, smoky cheese dip with a touch of sweetness.

Ingredients

  • 8 ounces cream cheese

  • 2 cups shredded pepper-jack cheese

  • 1 cup shredded Monterey Jack

  • ½ cup diced tomatoes

  • ¼ cup diced roasted poblano or jalapeño

  • 1–2 teaspoons chipotle sauce

  • ¼ cup milk

  • 1 teaspoon lime juice

  • 1 teaspoon honey, optional

  • Summertime Smoky Chipotle Smoke Can

Directions

  1. Combine all ingredients except the lime juice in a cast-iron skillet.

  2. Smoke over indirect heat for 25–35 minutes.

  3. Stir every 10 minutes.

  4. Add additional milk as needed for a creamy consistency.

  5. Stir in the lime juice just before serving.

  6. Garnish with cilantro, sliced jalapeños or diced tomatoes.

Best pairing: tortilla chips, grilled chicken, tacos and smoked hamburgers.

8. Smoke Can Grilled Halloumi Platter

Halloumi is one of the best cheeses for direct grilling because it maintains its shape.

Ingredients

  • 8 ounces Halloumi

  • 1 tablespoon olive oil

  • Black pepper

  • Lemon wedges

  • Fresh herbs

  • One chosen Bergeron’s Smoke Can

Directions

  1. Cut the Halloumi into slices approximately ½-inch thick.

  2. Pat dry and brush lightly with olive oil.

  3. Activate your chosen Smoke Can and let the grill fill with smoke.

  4. Place the Halloumi over medium direct heat.

  5. Grill for approximately 2–3 minutes per side, until marked and golden.

  6. Move it to indirect heat for another 2–4 minutes with the lid closed.

  7. Finish with lemon and herbs.

Recommended Smoke Can pairings

  • Apple & Honey Crisp: add honey and grilled apple.

  • Bing Cherry: serve with cherry preserves.

  • BBQ Mesquite: add barbecue seasoning.

  • Black Peppered Bacon: top with bacon crumbles.

  • Hickory on Hickory: serve with grilled sausage.

  • Maple Brown Bourbon: drizzle with maple syrup.

  • Summertime Smoky Chipotle: finish with lime and hot honey.

9. Smoked Cheese-Stuffed Jalapeños

Ingredients

  • 10 jalapeños, halved and seeded

  • 8 ounces cream cheese

  • 1 cup shredded cheddar or pepper jack

  • ½ cup cooked crumbled bacon

  • ½ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • Optional barbecue sauce

  • One Bergeron’s Smoke Can

Directions

  1. Combine the cream cheese, shredded cheese, bacon and seasonings.

  2. Spoon the filling into the jalapeño halves.

  3. Arrange them in a grill basket or foil pan.

  4. Smoke over indirect heat at approximately 350°F for 20–30 minutes.

  5. Remove when the peppers have softened and the cheese is bubbling.

10. Bergeron’s Roasted Garlic Smoked Brie

Serves: 4–6
Prep: 5 minutes
Cook: 12–18 minutes

Ingredients

  • 1 small wheel of Brie

  • 1 tbsp olive oil

  • 1 tsp chopped fresh rosemary

  • 1 tsp honey

  • Cracked black pepper

  • 1 Bergeron’s Roasted Garlic Smoke Can

Directions

  1. Preheat the grill for indirect cooking at about 325–350°F.

  2. Place the Brie in a small cast-iron skillet or foil pan.

  3. Brush lightly with olive oil and sprinkle with rosemary and black pepper.

  4. Place the Roasted Garlic Smoke Can close to the heat or embers.

  5. Allow a few minutes for the Smoke Can to begin smoking strongly.

  6. Add the Brie to the indirect side of the grill and close the lid.

  7. Smoke for 12–18 minutes, until softened but not completely collapsed.

  8. Drizzle with honey just before serving.

Serve with toasted baguette slices, apples, pears, crackers, or roasted nuts.

11. Roasted Garlic Smoked Gouda

This one is especially good because Gouda naturally works with deeper savory flavors.

Ingredients

  • 8 oz Gouda

  • 1 tsp olive oil

  • Coarse black pepper

  • Optional pinch of smoked paprika

  • 1 Roasted Garlic Smoke Can

Cut the Gouda into thick wedges or place the whole block in a small cast-iron skillet.

Smoke indirectly at 250–275°F for about 20–30 minutes, watching closely so it softens without turning into a puddle.

Serve warm with crackers, pretzels, toasted bread, or sliced sausage.

12. Roasted Garlic Smoked Mozzarella

Use fresh mozzarella or low-moisture mozzarella.

Ingredients

  • 8 oz mozzarella

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning

  • ½ tsp crushed red pepper

  • Fresh basil

  • Roasted Garlic Smoke Can

Place the cheese in a grill-safe pan, lightly coat with olive oil, and season.

Smoke indirectly at about 275–300°F until warm and lightly softened.

Finish with fresh basil.

This is excellent served with tomatoes, grilled bread, or as part of a smoked Caprese-style appetizer.

13. Roasted Garlic Smoked Cheddar Dip

Ingredients

  • 8 oz sharp cheddar, shredded

  • 4 oz cream cheese

  • ¼ cup sour cream

  • 2 tbsp milk

  • 1 tsp Dijon mustard

  • ½ tsp black pepper

  • ¼ tsp cayenne

  • Roasted Garlic Smoke Can

Combine everything in a small cast-iron skillet.

Smoke at 300–325°F for 20–30 minutes, stirring once or twice.

Serve with tortilla chips, pretzels, vegetables, or toasted bread.

The roasted garlic smoke gives the cheddar dip a deeper, almost pub-style flavor.

14. Roasted Garlic Smoked Provolone

Place thick provolone slices in a small cast-iron skillet.

Top with:

  • Black pepper

  • Oregano

  • Red pepper flakes

  • A light drizzle of olive oil

Smoke indirectly at about 325°F until bubbly and lightly browned.

Serve with crusty bread.

This is a great appetizer because the garlic smoke works naturally with the Italian-style seasoning.

15. Roasted Garlic Smoked Feta

Ingredients

  • 8 oz block feta

  • 1 tbsp olive oil

  • 1 tsp oregano

  • ½ tsp black pepper

  • Cherry tomatoes

  • Sliced olives

  • Roasted Garlic Smoke Can

Place everything into a small foil pan or cast-iron skillet.

Smoke at 300–325°F for 20–25 minutes.

The feta will soften while keeping much of its shape.

Serve with pita bread or grilled vegetables.

16. Roasted Garlic Smoked Queso

Ingredients

  • 8 oz Monterey Jack

  • 8 oz cheddar

  • 4 oz cream cheese

  • ½ cup diced tomatoes

  • ¼ cup diced jalapeño

  • ¼ cup diced onion

  • ¼ cup milk

  • Roasted Garlic Smoke Can

Combine everything in a cast-iron skillet.

Smoke at 300–325°F for about 30 minutes, stirring every 10 minutes.

This one would be excellent for tailgates and parties.

17. Roasted Garlic Smoked Halloumi

Halloumi is one of the best cheeses for direct grilling because it holds its shape.

Slice into pieces about ½-inch thick.

Brush with olive oil and grill over medium-high heat for about 2–3 minutes per side.

At the same time, place the Roasted Garlic Smoke Can near the heat and close the grill lid briefly between turns so the cheese picks up the garlic smoke.

Finish with lemon juice and fresh herbs.

Bergeron’s Signature Cheese Board

Bergeron’s Roasted Garlic Smoked Cheese Board

Include:

  • Smoked Brie

  • Smoked Gouda

  • Grilled Halloumi

  • Smoked Cheddar Dip

  • Smoked Feta

  • Crackers

  • Toasted baguette

  • Grapes

  • Apples

  • Pears

  • Roasted nuts

  • Olives

Creamy, salty, sharp and buttery cheeses take on a whole new personality when surrounded by Bergeron’s Roasted Garlic Smoke. From bubbling Brie to grilled Halloumi, this collection turns a simple cheese board into a smoky centerpiece.

Smoke pairing: ★★★★★
Garlic intensity: ★★★★☆
Difficulty: Easy
Best for: appetizers, parties, tailgates, wine nights, charcuterie boards, and holiday gatherings.

Best Smoke Can choices

Black Peppered Bacon, Hickory on Hickory, BBQ Mesquite or Summertime Smoky Chipotle.

Best Overall Cheese Choices

Best for direct grilling: Halloumi and grilling cheese
Best for warm smoking: Brie and Camembert
Best for smoked dips: Cream cheese, cheddar, Monterey Jack and pepper jack
Best for brief block smoking: Cheddar, Gouda, Colby and firm Monterey Jack
Best sweet pairing: Apple & Honey Crisp with Brie
Best bold pairing: BBQ Mesquite with cheddar queso
Best signature pairing: Maple Brown Bourbon with Camembert

Bergeron’s “Let Your Flavor Flag Fly” Smoked Cheese Board