IMHO, it has to do with the thickness of the cheese, how long you smoke it, and how long you keep it.
My cheeses are generally about 1.5" to 2" thick. Lately, everything has been going about 2.5 hours using alder pellets. I vacuum seal for a MINIMUM of 2 weeks.
If you had thicker cheese, I would bump up the smoke time a little, maybe .5 to 1 hour. If you're talking about something that's closer to 6" thick, I think you'd be looking at around 3 to 4 hours.
The cheese needs time to let the smoke permeate.
It's been my experience that the longer I wait, the sharper the cheese gets. I have some that's about a year old that's my favorite. Started off as regular cheddar and now it has a great, mild sharpness.
Clear as mud?