Here is the result of my first cheese smoke. Local grocery store has some nice sample size pieces so I did a selection. I smoked them for 1.5 hrs with apple. I put ice packs in on the first rack and ice in the puck bowl which kept the temp at 65* - 75* for the first hour or so then it slowly rose to 90* until I pulled it out. The white cheddar and the mozzarella seem to have dried and are showing some cracking. Now I will vac seal as soon as it cools and see what a month or so in the fridge brings.
From top to bottom, left to right: mild Dutch Gouda, Havarti, Swiss, medium white cheddar, mozzarella, mild cheddar, medium cheddar, marble.