I often cold smoke cheese without a cold smoking attachment. I just smoke early or late in the day, when the temperature is below about 40 degrees. The puck burner brings the cabinet temp up about 50 degrees above ambient. If it is warm outside, a pan of ice on a low rack helps to keep the temp down.
Several forum members have built home made cold smoke attachments. Since the principle of cold smoking is to remove the heat source from the smoker cabinet, a variety of devices will work as long as they are separated from the smoker cabinet by some dryer duct. Something as simple as a cardboard box will work. One forum member used a large size residential mail box.