My wife really likes Cream Cheese, I definitely have to try this one.
I tried using Raceyb's idea about using a small amount of charcoal except I used about 5 coals instead of just two or three to smoke some different kinds of regular cheese and could sure tell the heat was up a bit on my cheese smoke. The cheese didn't melt or sag so I guess I didn't get it too hot.
On the Cream Cheese I will definitely only use a couple of charcoals if the melting point is lower than regular cheese..
I will get my new smoker finished this next week and am looking forward to smoking about 25 lbs of Salmon and my first smoked ham for Christmas. It is going to be nice smoking without having to worry about temperature fluctuations and being able to consistently have the temp I want, so cold smoking should be a lot easier...time will tell.