I had some Ukrainian smoked cheese the other day - after a Google search, I think it was a braided string cheese, and, after another search, I think it was Chechil. It was phenomenal!! I was amazed by the saltiness of the cheese. The cheese, salt, smoke combo was great. Looking at a site for Chechil, it appears that the cheese comes salty. At first I thought it must be brined, but not sure how it gets salty. What do folks think about using a salt brine on cheese prior to smoking?? I found someone who soaks cheese in cheese cloth then smokes and thinking about trying it. If you get a chance to have some Chechil, I highly recommend it.