Finally did this about a week ago.
Have been wanting to smoke some cheese for quite awhile. Did not have a smokehouse. Thanks to all the people on this forum and after reading about a gazzilion threads it made it a stress free process.
modified what I already had...
The local IGA had cheese on sale, we have: swiss, mozzarella, pepper jack, muenster, sharp cheddar, medium cheddar, cheddar jack and string cheese. On with apple pellets.
Smoked for 4 hours. Traeger ran about 178 deg on smoke, ambient was 37 - 39 degrees, and smoke chamber stayed about 46 - 49 deg. the whole time. thought about messing with the heat but I was getting good smoke so I just let it go. When I took them off they did not have a real good color, but thanks to what I have read, with the cold smoke temp I was not expecting any. Initial samples went fast! Good smoke flavor, not bitter, but sharp which I expect to mellow in the fridge (thanks again, no suprises). All in all a success. Next I will play more with the heat to work on the color. Update after they have aged for a couple of weeks.
Vacuum packed and ready for a rest.
More and better pics on next smoke.