Yes, I cold smoke cheese. Brie, Camembert, Cheddar and Stilton. You need to do it when the ambient temperature is below 10C and only Cold smoke! I put the softer cheeses on a Take-away lid and smoke for 12 to 24 hours with a gentle smoke, any more tends to dry out the soft cheese and make it chewey, and does not increase the flavour, Butter can be Cold smoked the same way with great resultsafter 12 hours. As with any cheese when you take it out of the smoker wrap it in Cling-film and refrigerate for 24 hours to mature the smoke flavour evenly through the cheese.