I agree with most above:
I use Hickory for almost everything, but I like Apple or Peach better for Cheese.
And like they said above, Smoke All Kinds together, but not touching each other.
That means don't let one kind of cheese touch another kind, however I wouldn't allow two of the same kind of cheese to touch each other either.
But then I don't allow two hunks of slab bacon to touch each other while smoking, or two sausages or beef sticks to touch each other while smoking.
Wherever two things of any kind touch each other while smoking, those places where they touched will not smoke like the rest of the piece.
So keep everything apart, at least slightly, so you won't end up with pale spots from lack of smoke!!!
Bear