A couple of things that will help you on your way, well maybe more. First, patience, don't try to rush your cheese, you will be rewarded.
Freezing cheese will change the consistency of most cheeses, not advised, although the cooler the product being smoked, the more smoke particles it will collect. Moisture on the cheese is caused by the temperature deviation between your product and smoker IT. If moisture is on your product it naturally will collect more smoke particles which will reduce your smoking time considerably. Note: Some apply moisture to their product deliberately for the same reason. As far as time in the smoke, experience will be your best teacher. Learn to smoke to a desired color rather than time. There are too many variables in smoking such as type of wood, temperature, humidity, type of smoker and so on for me to tell you how long to smoke your cheese. If the IT of your smoker reaches 21°c, pull your cheese and continue smoking at a later date.
If you want to smoke cheese in warmer weather, a external smoke generator may be needed. We can definitely help in these regards if needed.
Hope some of the following will help you.
Mr T's "Smoked Cheese From Go To Show" w/ Q- View My Cold Smoking Options w/Q - View