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  1. The Big Cheese

    Rosemary Cheddar

    Howdy, folks! I'll try and keep this short :) I usually smoke Cabot 9 month sharp cheddar blocks. The blocks I usually dust with herbs and/or spices, then smoke with hickory for 3 hours. I have dialed in jalapeno dusted, lime dusted, and jalapeno lime dusted cheddars. Mmmm fantastic...
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