Smoked cheese is any cheese that has been cured with smoke from a fire. Smoking techniques work well with both soft and hard cheeses, imparting a dark, smoky flavor that can enhance the quality of the cheese as well as any dish to which it's added.
Smoked cheese is usually made with a hot or cold smoking process. In the cold smoking method, cheese is placed on top of chunks of ice to prevent the cheese from cooking while it absorbs smoke from a fire set with wood chips. Apple, oak, chestnut, hickory, or alder wood chips are typically used for smoking. In the hot smoking method, the cheese may be subjected to temperatures up to 194°F (90°C).