Smoke Daddy Cold Smoked Cheese. We really enjoy smoked cheeses; we eat them as snacks and we use them in lots of different recipes. So, every month we smoke a bunch of cheese and about 4 pounds of garlic that we use in our recipes. Think about pizza done with smoked cheese. You’ll never want it any other way

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1.5 to 2.5 hours, to taste
Grill: Pellet Pro Smoker
Pellets: Lumberjack “Paris-Bordeaux Rosemary”

Ingredients: Smoke Daddy Cold Smoked Cheese

• 2 lbs. Cheddar Cheese
• 2 lbs.  Sharp Cheddar Cheese
• 2 lbs. Pepper jack Cheese
• 2 lbs. Colby Jack
• 2 lbs.  Mozzarella Cheese
• 2 lbs. Swiss
• 4 lbs. fresh peeled garlic

Directions: Smoke Daddy Cold Smoked Cheese

Cut your 2-pound blocks of cheese into quarters and the 1-pound blocks in half. This is so more cheese is exposed to the smoke. Spread the cheese and garlic out on your racks

Load your wood chunks and Light your “Smoke Daddy Cold Smoke Generator”.   let them swim in the smoke for 1.5 to 2.5 hours depending on your taste. Keep in mind that your smoking times will vary depending on the type of wood you are using. Be careful not to “Over Smoke” your cheese as it will become bitter. (Still good in recipes, but not so much for snacking.)