Well, this is my first attempt at cold-smoking cheese. Although I'm not a fan of cheese, the wife is, and she loved an Amish-style smoked pepper jack I brought home years ago. Since I think I've figured out my AMNS, I decided to give it a whirl.
First, I needed to "re-purpose" a small grill...
Next, I sliced the one pound block of cheese into approximately 1" thick slices.
Then, I smoked it for about 3.5 hrs. over Hickory dust.
Brought it in, let the wife sample a little bit before vacuum sealing to let the flavor distribute. Hopefully, in a couple of days it'll be as good all the way through as she said it is now.