Since I committed to the Mrs., to go Vegan until April 24 (12:00:01 AM!), I haven't been able to smoke much - but since the folks here recommend waiting for a week or two before eating cheese, well I cut the cheese last night and used the Amaze-n-Smoker I recently purchased to do my first ever cold smoke. That gizmo is pure genius and the cheese smells well, mmmmm! I put it as far back in the refrigerator as possible to temper the temptation, but April 24, that cheese will not be forgotten and will be eatin'! I kept it simple for this first time, X-sharp Cheddar, Monterey Jack, Mozarella, smoked for ~4 hours. Outside temp of 49 and GOSM never went above 64 degrees. Thanks to the knowledge on this forum that made this easy and foolproof!