I cold smoked some muenster, Vermont cheddar, pepper jack, and Monterey Jack tonight in the masterbuilt electric smoker. Left the smoker off and lit some charcoal in a chimney and put a fully grey coal in the wood box with some hickory chips. Put cheese on the top rack and a pan of ice above the burner box. Ambient temp stayed around 85 to 91 degrees cheese temp only got up to 78 degrees. There was heavy smoke for the 2.5 hours I had it on. The cheese softened a little and had a slight color change. Otherwise smelled great. Dabbed dry with a paper towel vacuum sealed and in the fridge for a couple of weeks. I will let you know how it turned out.