Smoked cheese for the first time the other day.....I used sharp white cheddar and fresh mozzeralla. Got remember to take pics....forgot again!! Smoke time was an hour and I used about 3 small pieces of mesquite chunks. The temp was 130 degrees, which was a little high. The cheddar started to sweat and soften a little too much but overall taste was great. After I smoked them, I wrapped them in foil and fridged them till the next day. The cheddar had picked up the flavor of the smoke nicely but lost some shape and took on the grill marks because of getting to soft. The mozz on the other hand had picked up the flavor a little too light, probably could have gone a little longer. The mozz never lost shape or melted like the cheddar. Next time, I will drop the temp under 100 and maybe wrap the cheese in foil before putting in the smoker. Anyone have other ideas?