Vicki: I do smoked cheese all the time. My favorite is Pepper Jack, but I also do the Tillamook sharp and extra sharp aged chedder, and Jarlesberg Swiss. I have done Gouda, Dubliner, and Irish Coastal in the past. I found some Chedder with Chipoltle Chili, and really liked it, but the company that made it closed. I saw something about smoking Mozzarela awhile back. They wrapped it in fine cheese cloth before smoking it.