How do you smoke cheese ?

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Hi all, quite new to smoking cheese, started with mild cheese in apple but found it rather mild. So did some experimenting and
found I preferred smoking mature cheddar in whiskey oak or cherry that gives a stronger smoke and leave in the fridge for 2 weeks
any recommendations for a stronger smoke ? Thanks.
I smoke cheese a couple different ways. The key is to keep the temperature in the smoker under 100F to keep the cheese from melting. For light smoking, I simply light a smoke tube full of pellets and seal it in the smoker with the cheese, without lighting the smoker itself. For heavier smoke, I have devised a smoke pipe, which is a metal dryer hose attached to the top vent of my Cookshack with the other end attached to a cardboard box which contains my cheese assortment. The smoke travels through the tube into the cardboard box without conducting any appreciable heat, so I can fire and forget with no fear of melting the cheese.
 
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