I didn't know how much I needed smoked cheese until now

You bring a lil bit of home my way. My stepdad comes to mind when i see you kick up a lil quick step, and i smile. He passed on 7 years ago, but his memories keep going in glimpses I see in others. Keep cookin & keep dancin!

Came for the smoked cheese, stayed for the cheese inspectors and the dance.

2 hours in right now. Havarti, extra sharp white cheddar, pepper jack, and sharp yellow cheddar. Smoked with Apple wood and oak charcoal . 125 degrees and the trays of ice are still holding together. Amazing. Thank you so much uncle Kent, Aunt Shannon, and the pups. Wish I could post a photo. This cheese is absolutely beautiful.

Smoked pepperjack sounds awesome.

I like to vacuum seal the cheese after smoking it. Put it in the fridge for a week...to cure...turns out perfect! It’s hard to wait, but well worth it!

You are an absolute American treasure, Kent Rollins! I hope you continue to take great care of yourself. Us Americans need you around for for a long time

5:15 "Soaked wood chips, they're the best thing in the world to eat." - Kent Rollins 2020

Looks like the perfect weekend project to me.

Kent this one was killer!!! Thanks soo much. You are one of the most wholesome and enjoyable people on this planet to watch!!!

It's always a pleasure enjoying your content. Bless you, your wife, and your pups.

Have never thought about smoking cheese before, will do it tomorrow! Big hug from Mexico!

I usually keep a thermometer in there and make sure it doesn’t get over 85 degrees. I love doing this in the fall and winter. You don’t have to worry about ice so much and you can fill the smoker with lots of cheese. Then when I’m done I put them vacuum sealed bags using a simple food saver setup then I take it to holiday gatherings. People always look forward to me bringing a plateful of this stuff.

I used to use the method in the video, but bought a couple of “smoker tubes”. They use wood pellets to create a bunch of smoke with very little heat. Easier than messing with ice and trays.

Man you always know exactly what to say to for me to get it. You just always go into the right details to help me understand it better

Thank you for all you do. It’s awesome watching and learning from you. Thanks so much Mr. Kent

That was a good jig at the end 🙌🏼 Good eating.

Love this, I’ve always wanted to try doing this

Brilliant and entertaining as always. I’m making a stainless smoker at the moment. Never considered the ice tray. Thanks for that tip. Also keeping cheese cold. We have a fantastic selection of cheeses here in New Zealand It’s also very refreshing to honor your servicemen. I had a relative that was in California as a serviceman. He married my grandmothers sister when visiting NZ. She ended up in California!

Kent I gotta say, your receipts have never failed to delight and amuse us..your a wonder and a marvel for yrs and yrs. Thank you 😊.

I know what I'm doing on my next day off that cheese looks amazing and I'm really happy to see that your knee is feeling much better god bless you four🤠

Perfect pairing with the smoked bologna from last week Kent!! Amazing work you do sir!

Howdy Kent from here in Texas! My dad and I love your videos and he’s been bbq-in his whole life. We always learn something still!

I just received your cookbook.....I have spent this afternoon turning page after page! I love it! I think I will give each and every recipe a try and when I am finished I will let you know what I think! Lol Love your little stories you put in among the recipes!!

LOVE FROM PARIS FRANCE 🇫🇷❤️❤️❤️

Omg you just make me hungry every time I watch your vids lol awesome stuff!

WOW! I’m a huge fan of your southern country cooking! It looks so decadent and cooked from the ❤️heart!❤️I’m sending unconditional Texan love to you from Houston! Yummy!!!

I LOVED YOUR VIDEO!! It was so helpful and I loved seeing how joyful you were with everything!! I’m inspired to buy a smoker for myself now ☺️☺️😁😁😁

The best smoked cheddar I've ever tasted along with buffalo summer sausage is made and sold at Woody's in Centerville, TX on Interstate 45.

9:53 : "I feel like a rock star 'cause I've got me some smoked cheese!" Best line I've heard so far, Mr. Rollins! :) Keep up the awesome work!

Hi Mr. Kent Rollings, here is someone from Colombia who had prepared an amazing hamburger thanks to your Big Mac video. My parents liked that sandwich so mad that I can't stop to be grateful with you. Keep on the fantastic work you do, God Bless You and Your Family.

Thanks for just making everyday a little better. Stay safe!

Been doing this like crazy for the last few weeks. Even better using a Masterbuilt smoker with a side mount smoke box. Smoker stays at about 70° since the smoke box is outside the smoker. I vacuum seal it and let it sit about a week before eating or throwing into the freezer for later use. Cherry wood is a great, too!

Holy cow Mr Rollins that pan with the ice is a great idea! My family and I love smoked cheese and I tell ya that block of colby from Aldi that costs a dollar is about the best smoking cheese there is. You throw some of that on a fried pork chop sandwich with some cole slaw and a little spicy mustard and youll wear out the heels of your boots from dancing. And I do mean put the coleslaw on the sandwich.

Making a cold smoking rig with some 4" stove pipe and a separate heat/smoke source is pretty easy, glad you gave me a great idea. I love smoked cheese thanks so much for getting me thinking, I use to smoke extra fish back in the day when I lived in Kodiak. Cold smoking is easy and you bringing it up brings back some great memories.

Thanks so much, Mr. Rollins- using your technique for the second time and it is awesome!! Family and friends loved it the first time around

Oh my my, reminds me when a guy at work smoked cheese and hard boiled eggs. I thought he was nuts but oh my my . Yummy

Love, Love, Love me some smoked cheese, hope to try this soon, smoked mozzarella is so yummy on homemade pizza.

I popped that 'Like' button as soon as you tried to light the cheese. Had me rollin'!

You are true soul food. You make my soul happy and I love you! Never stop being you. Bless you and yours💛

You know what’s keeping us safe in these times of crisis, Kent? It’s your smoked cheese.

Kent needs to open a cowboy restaraunt. Everything he makes makes me so damn hungry

Dad used to smoke cheese like this on a Portable Kitchen (PK) Grill..... it was always delicious....! God Bless you guys!

Every time I watch Kent I’m reminded of being back on the Ranch in Montana. 🇺🇸salute you and your family sir, & I enjoy every amazing recipe you show!

Been smoking cheese for some time now. Pecan wood, cheese from Mexico, in a small cast iron skillet. 😊👍

I need a Gordon Ramsay and Ken Rollins collaboration in my life.

This was a great video. I've never seen cheese smoked on a grill. Pepper Jack my favorite! Thanks Ken.

keep dancing and cooking, cowboy! you're amazing! blessings for you and your family!

Man oh man, I thought I was the *cheesy* guy in these parts! I better not make any jokes, or I'll get *SMOKED!*

Incredible Sir! I’ve been a cheese man my whole 35 years and never had that. You should put that in stores I’d be a buyer.

Thank You Shannon & Kent. God Bless Y’all !! H.

This is incredible! Thank you for that awesome lesson! I keep thinking of so many different dishes I can use it! I can’t wait to try it. Stay safe, god bless you.

When you end up wondering why it’s late at night And then you realize u watched all of his cooking videos

Great video. Reminds me of my Grandpa, a great cook, hunter, fisherman, and all-around man's man and outdoorsman. I was so fortunate that, beginning as soon as I got out of diapers (some 75 years or so back), taking me with him, molding me into the man I am today, teaching me the ways of the world, business, hunting, fishing, respect for nature and my fellow man, love of this nation (every generation of male members of our family, beginning with the Revolutionary War of 1775 through my current sons have served in a branch of the military in defense of our great country. His passion for life, God, country, family, friends, wildlife, the great outdoors in general, and last, but, not least, cooking, especially camp cooking! Thank God for his patience and dedication in passing along his beliefs, dedication, and loves to me. He passed away forty-seven years ago and today, not a day goes by that I don't think of him and practice his teachings and hopefully his attitudes and love of God, Family, Country, The Great Outdoors, and sharing the bounty of our Catch or Kill with friends! Yep, I talk a lot, but, this is what your videos bring to mind! Thanks, and God Bless.

Thank you for this Kent. I love smoked cheese and always wanted to know how to make my own cowboy style. You're the man and I love ya. You have a fantastic way of explaining how to do everything to where you can clearly understand.

This was the funniest and most wholesome video I've seen in a long time. And one of the most delicious. I bet I could replicate that in my little Pit Barrel Cooker. I tip my hat to you too, kind sir.

9:51 Mr & Mrs Cowboy Kent Rollins Easy Smoked Cheese Dance

I don’t know who could ever thumbs down one of these videos.

Thank you Uncle Kent! You are the Bob Ross of cookin! Your voice is comforting and I love the little jokes! God bless

What a great process ... that I the queue here ... I know you like the hasty bake grill now but I never got tired of watching you have to lift up the heat rack on the old grill ... no telling how many meals you cooked on the old grill ... thanks for sharing

I do love this man. I wonder if he’s a chief tho. Like how long has he been doing this for, did he go to school? Did he have his own business. This man is a mans man. I’m just a city slicker from LA who wish he was a countrymen with an accent

Is it possible to smoke a smoker in a smoker?

Brother Kent, from Wisconsin the land of good cheese I say to you Amen. We smoke cheese up here in the Badger state, famous for our smoked gouda, havarti and Wisconsin’s own brick cheese. Loved this video, stay safe and God bless you and family.

God Bless you Kent and Shannon. Cant wait to try this on my smoker.

We made this recipe last weekend following the video as best we could. They came out so beautiful and with a awesome taste. Now I have people at work asking me to make them some! Thanks for the video!!!

Smoked cheese would go great with the smoked bologna from a couple videos ago.

Great timing...I was just talking about smoking cheese yesterday and wasn’t quite sure how to do it...thank you for the great video

Thank you sir for a little appreciation and comic relief for this veteran. I truly enjoyed it.

3:06 "Can you touch it? Nah, its hot!" I just shot pepsi out of my nose

I could use me some smokes cheese right about now

Thank you and Shan. Can’t wait for your videos, it’s always a great day. God Bless everyone and stay safe.

Gol darnit, this looks like the right way to make grilled cheese sandwiches. Thank both of y'all for this video. Have a wonderful weekend.

Who’s at 75 degrees because I want that lol we hit 99 yesterday.

Makes me want to go out and buy one of them there smokers & smoke me some cheddar, pepper jack, a rack of baby back ribs, a pork shoulder, & some beef short ribs. Mmmmmm tasty.

Hi Kent , I watched your smoking cheese video yesterday and smoked some up this morning on a kettle. .. I cannot tell you how good it turned out .. Thanks for this ... I appreciate all your and Shan's efforts ... Take care and be safe .

my fondest memory of smoked cheese was those Christmas gift packs that came with a small block of smoked cheddar, 1-2 small rolls of hard salami, or something simular my father would get it every so often when Christmas came around and would share a little with my Brothers and I

I LOVE CHEESE, THANK YOU I HOPE SOME DAY I CAN DO THIS, BUT I HAVE TO TELL YOU CHEESE DOES NOT LAST AROUND ME , I WOULD PROBABLY HAVE TO GET A LOT JUT TO GET ONE BRICK TO SMOKE, THANK YOU 😊😍😊😍💖😊😍😊

Man, I've always had to age mine a month after smoking or it tastes like an ashtray.

I owe you for this video, Kent. Literally. I eat so much smoked cheese that I should almost budget for it on an annual basis. I always assumed it was a big, industrial process to do it! This is going to save me all sorts of money...and enable me to make some interesting cheeses. Thanks again!

Thanks Kent. Really appreciate your show!

first *edit* best cooking show on youtube!

this is why i am buying a smoker. holy shit what is happening to me

I’m new to smoking and my brother in law sent me this. Amazing. I love your videos.

Cowboy Kent Rollins Seasonings are totally worth it!! Both of them are amazing!!

Smoked cheese just takes everything up a few notches ! 😊 Thanks for sharing and take care. 👍

I love this guy. He looks so happy!!

Thank you Mr. Rollins. I learned something, and you are delightful to watch!

Thanks Kent do love my smoked cheese 👍🏻 have been doing it for the last 4 years. Don't use ice but it is a bit cooler hear in 🏴󠁧󠁢󠁳󠁣󠁴󠁿. I use a blow torch on the wet wood chips once they are going put them way down the bottom of bbq (top up when required) then leave for 4 to 5 hours. Also put whole garlic bulbs in, they come out very nice👍🏻 i leave my cheese in the fridge for two weeks before trying it. If you try it straight away you may as well lick the lid of the bbq oven as it will taste the same🤣 stay safe and keep them good video coming 👏👏👏👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿

I just got my order! Both cookbooks and a couple spatulas and the Dutch oven trivet. I'm so excited!

I stumbled upon your channel and I love it!!😋😋😋

I really appreciate your videos and tips Cowboy Kent Rollins I've been following you for quit sometime now, Keep up with the great work ❤Big Shout Out from all the way from a small town called Willmar Minnesota

Ken and Shannon. Thank you for all of your videos. We have enjoyed everyone of them. I’m a potato head from Idaho so I can take advantage of the cool mountain air when I cold smoke. It’s funny that you chose those three cheeses because those have become our favorite along with sharp white cheddar. God Bless you guys!!!!

great video Mr. Rollins i hope the bad weather is steering clear of you guys always love your cooking videos thanks a bunch neighbor north of us

Sir, you never disappoint!

Great video presentation. Thanks for sharing. I love smoked cheese but you usually gotta "babysit" it really close. I've smoked cheese that way in the past, lump charcoal and chunk wood, but never again. I smoked 12) 1/2 pound blocks of cheddar and 12) 1/2 pound blocks of mozzarella 2 weeks ago, vacuum packed individually, refrigerated, pulled some just yesterday and made the first taste. I always let the cheese chill at least 10 days to mellow the smoke flavor and permeate throughout the block. This is great smoked cheese. I used a SSteel pellet smoker tube (no fire except the smoldering pellets) using Traeger Applewood pellets for a 3hr smoke, +20yo 16"×16"×36"h black steel gas smoker/cooker, expanded aluminum Grill Toppers from Walmart sprayed with cooking spray to keep aluminum from leeching into the cheese, 2 racks of cheese on top, aluminum foil covered rack below for deflection, smoke tube on the bottom, both Top & Bot vents cracked 1/4 open. Heat never got above 75° using a remote temperature monitor, 70°F day with full sunshine, smoke rolling the whole time. I've smoked cheese many many times but this was the easiest without worrying about over heating. The flavor is good and pure, no off taste from the pellets (surprised me). That old smoker has cooked hundreds of pounds of beef, pork, chicken, turkey, catfish, salmon, rabbit, squirrel, deer and even snake and groundhog to perfection but cheese was always a iffy proposition until now. Gonna be a bunch of happy friends and neighbors when this gets passed around and I've got another 12 pounds to smoke. ;-)

We love your videos at my house. I can't wait to try this!

Enjoyed the video. Can't wait to give this a try. Thank you!

Hey thanks for teaching me how to smoke cheese. Just tried this today and it turned out amazing.

Thanks for giving us something interesting to watch & distract ourselves a bit. God bless you both & all my fellow watchers. Stay safe.

Now I can do my own smoked cheese. Fantastic! Thanks Again KENT for another Great Video & Idea. Take Care Youall.