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.

Best Smoke Can choices

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

Flavor-and-Cheese Pairing Guide

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