If you would do it again then it was a success.
Rock star if you want a taste of smoke on your cheese then at temps between 50-70* I would do a two hour smoke. If you want cheese
that tastes like smoke then 4-6 hrs. If I am smoking cheap cheddar then I smoke it hard. If I am smoking a 30 year old Gouda then 1-2 hrs depending on the wood. When I smoke the cheap
cheddar I will wait for 8-12 mo to eat so it will mellow out quite a bit but still the cheese tastes like smoke. But good cheese like the Gouda or a 6 year cave aged cheddar I have I like a light wood
like alder or a sweet wood like apple cherry or now mulberry for a 2 hr smoke. On the good cheese I want to taste the cheese and have the smoke as a side note. I still will wait at least a month
and preferably 6 Months. Blue cheese I do both ways as if its a good Roquefort the taste of the cheese can stand up to strong smoke and you still taste the cheese.
If you just don't know what you want then I would split the cheese up into as many smokes as you can maybe 4 and keep notes. Being it is a cold smoke the only thing you need are the pellets
or dust you want to use so start a smoke of say 1/4 of your cheese smoke it for two hours and take 1/2 off and wrap then at 3 hrs take 1/2 off and wrap then at 4 hrs remove the rest. 3 smokes in
a 4 hr time then do it again 3 more times with a different wood and so on. In 2 to 4 weeks have a party and try them all and see what you and yours like. Just keep good records and mark each
package so you know. If your looking then you are not cooking does not apply to cold smoking. The smoke recovers instantly so look, check. It does not matter the size of the cheese when
cold smoking so a block whole or cut in 4 takes the same time. Just have fun watch for cheese sales and smoke everything you can. You can always PM me if you want.
Stan