The last batch of cheeses I smoked were with Apple for some and Maple for some. Both were excellent. Todd suggested that I try Peach, which he likes in particular. I tried it on some cheese and screwed it up by way over smoking it and it came out way too strong. I think I let it go for like 6 hrs. Don't know what the heck I was thinking, because I should have known better. That's just too long for cheese. I will give it another go with the Peach on the next cheese batch. I know it will be good with 2-3 hrs. I never thought of the Bourbon Barrel that OldTymer suggested, but I'll bet that's outstanding too. I'm going to smoke some with that next time, too.
The fruit woods are always a good choice for cheese, as would be the Wine Barrel and of course the Bourbon Barrel.
Good luck on your cheese smoke. Just don't make the mistake of over smoking it like I did. Be sure to let it mellow out for at least 2-3 weeks, as it will be a bit strong and off putting if you eat it too soon after smoking. It needs some time to mellow out. I like to vacpak it and let it work for at least a month. It turns out really nice, if you can stand to let it go that long.
ShortEnd