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