Cold smoke your cheeses no matter what they are. Keep your temperatures below 90°F. The lower the better. Let the cheese sit out for a bit to air dry and toughen up the cheese. A few hours or so.
Sorry I forgot what kind of smoker you have, but whatever use 2 to 4 pieces of charcoal and set a small piece of wood on top.
You can use any kind of milk but REAL Italian Mozzarella is made from buffalo milk.
Here's and easy recipe from my website:http://www.deejayssmokepit.net/CheeseDownloads.htm