Cool looking! Are you doing this in a smoker, like you'd smoke a turkey? I like that "Christmas Cheddar" label.
Thanks. Yep, did it in the smoker but used only 3 pieces of charcoal for the fire then laid on some hickory chunks.
It only works for cheese when it's in the 20's outside as smallest smoldering fire raises the inside temp by 50-70 degrees. Once it hits 100 the cheese starts to sweat oil and around 110+ it will start to melt/deform.