to some degree the temp will depend on the type of cheese you're smoking, as harder cheeses can take a little heat. The idea with cheese is to cold smoke with as little heat as possible.
To me the whole cold baffle thing with CS is counterintuitive. You insert the baffle with a bunch of ice on it as you heat the wood box below to burn the wood for the smoke. Problem is the CS temp probe is way above the heat source with the cheese and, therefore, the heating element theoretically would not cut off, which is why the manual says to only run CS for 20 minutes. So you have to watch it carefully and when the smoke gets going good you turn off the CS and hope the wood is going good enough to keep smoking.
Simpler/cheaper methods are using the old soldering iron with wood chips in a can, or start a few charcoal brickette and add some chips. These methods don't generate much heat. Then there are also the smoke generators out there; some don't add any heat just smoke.