Seasonal temp changes in this part of the country allow cheese smoking much of the year. My practice is to smoke cheese in the morning, before it starts to warm up. Although, I have smoked cheese at night, after the temp has dropped some. I find that the puck feeder will boost the temp by about 60F above the ambient temp. So, temps below 40F are cold enough to work for me.
Disclaimers: I start with a cold smoker. I leave the door open while the puck burner heats up. And I don't smoke for extended periods of time. I like a light smoke, so an hour or so of smoke is plenty for me. Colder temps may be required when smoking soft cheeses, such as mozzarella or Brie.