the cheese looks great!
i agree to remove the rind, however if it is a good rind such as parmasean i have been known to toss some in the smoker as well ......a choice when making a soup, smoked non smoked rind. just my two cents.
sorry for the confusion, been a long day. yes my point was that i do remove the rind, better smoke penetration. however not one to throw things out i tend to try things, you never know till you try. some winners and some losers. we typically toss rinds into the freezer and use for soups/stews etc during the colder parts year. parmasean is a good example of a rind that can work, the Jarlsburg we get (costco) typicaly does not have a rind so i would be curious.