Re: Smoked Cheese TimeI smoked some mild cheddar a few weeks back with cherry wood and honestly didn't care much for the flavor. Probably left in in the smoker a couple of hours at around 100 degrees. I use an electric hot plate and aluminum pan with shavings. (I have a thickness planer in my workshop and I just run a cherry board thru the planer and catch the shavings and then soak them of course.) You have to be careful because the shavings can "catch fire" and then the temp soars in the smoker. My best success has been with mild cheddar and hickory chips. A couple of hours is plenty and I used cheese cloth to keep it from spreading out too much as it got soft. If it spreads out a little, that's fine, a little more surface area to absorb the smoke. One hint. It's much better after it cools in the refrigerator. And when it's "hot out of the smoker" I've noticed than some people don't like the flavor, so if you're wanting to impress them, cool it before you offer it to them.....with a good cracker and some vino! Friends for life.