A survey was conducted in southern Wisconsin to determine the 3,4-benzo(a)pyrene content of smoked and smoke-flavored cheese products in the retail market. Samples included Cheddar and Swiss cheeses smoked with either natural vaporous smoke or liquid smoke flavorings. Smoke deposition measured by the color dimensions of the smoked cheese surface showed a wide range of smoke treatments among the samples. Benzo(a)pyrene was not detected in any of the cheese samples at a method sensitivity of 0.1 ppb. Current commercial smoking practices for cheese products appear effective in controlling deposition of the potential carcinogen, 3,4-benzo(a)pyrene, from the smoking process.