Had my first experience with smoked cheese on Sunday.....
Product: 2 1/2lb Heidi Ann Swiss
1lb Mild Cheddar
Wood: 1oz Hickory
Broke wood chunks into small pieces
Smoker Temp Setting: 225 degrees
Cut cheese into logs 1 to 1 1/2 inches square x 6 inches long (about the size of stick of butter)
Used Cold Smoke baffle in place of bottom smoker rack.
Placed large container of ice on top of baffle.
Placed cheese on top rack of smoker.
After loading smoker, I turned it on to 225 degrees and left it run for 20 minutes and shut it off. Temperature reached 82 degrees at the top rack. Left door closed for one hour after turning smoker off and then removed cheese.
When I removed the cheese, I found that the cheddar cheese had a perfect smoked flavor. I felt that the Heidi Ann could have used a second "Smoke Cycle", due to the stronger flavor of the cheese (read on). After removing the cheese, I allowed it to cool to room temperature and then wrapped with plastic wrap and refridgerated.
Today (3 days later), I unwrapped some of the Heidi Ann and found that the smoked flavor was a little more noticible. I'm not sure if the plastic wrap had anything to do with it, but I found a more noticible smoke flavor that my wife and I enjoyed.
Hope that this info is helpful to anyone thinking of trying th cheese thing