A food production method that is operable to produce a smoked and freeze dried cheese product wherein the cheese product of the present invention is provided in a plurality of flavors. The method of the present invention initiates with smoking of a cheese block wherein the smoking occurs for at least an hour and is executed at a temperature range of thirty two to seventy five degrees. The smoked cheese block is subsequently cut into a multitude of small portions wherein the portions are placed in a freezer at a temperature of minus ten degrees Fahrenheit. While the cheese portions are in the freezer, a vacuum is placed on the interior of the freezer for at least twenty four hours. The cheese portions are tested for an active water content and ensuing achieving a desired measurement for active water content the cheese portions are packaged.