First time cold smoking cheese in my MES

When we got back here from AZ a couple of weeks ago a friend of mind came opened his place up. We have a toast to open the year, a glass of rum on the rocks from a small distillery  in Kingman, AZ. I had him pick out a cheese for us to try. He picked the Havarti wild garlic. We had that along with some smoked trout that I did last summer, I could of passed the trout off as salmon. It was a good way to start the new season. I still has some of both the fish & cheese left last week so I had it for lunch along with pickled garlic & wine. Darn fine lunch!