This weekend while smoking a meat loaf and a couple of fatties. I tried smoking some cheese and had great success. I used Hickory Farms Butterkase pasteurized process chesse, which is really just a cheddar and butterkase blend. I froze it solid the night before and then put it in a pan and placed it in my smoker, which was already at 225, for one hour. I timed the cheese and the fattie to get pulled out at the same time and what a snack tray this made. It made a great smokey cheese with an excellent skin which kept it firm and no goey mess at all. Try it you will love it :)