Cold smoked my first ever batch of cheese this weekend. Had some cooler temps, and I have been dying to try my Lang in unison w/ my Amaze-n smoker tube & maze. I started with Gouda, two types of Swiss, Havarti, Provolone, Habanero Jack, Tomato Basil Cheddar (Cabot) & white, extra sharp Cheddar (Cabot). I used a combo of Apple pellets, as well as Pitmasters choice sawdust. Started the smoke at 4:45 am, took the cheese off at 8:45. I wanted a good deep smoke so I went for the max time. Temps stayed plenty cool, and even though it's currently aging in the fridge (2 weeks is what I'm thinking), I sampled a wee bit of the Gouda and it tastes amazing, Cannot wait to enhance some recipes w smoked cheesy goodness! As usual 99.9% of the knowledge I gained to take on this task came from this forum, so thanks to everyone for input, posts, recipes, etc. This is a great site!