First smoked cheese. Wednesday evening I cut the blocks to the size I wanted with the goal being the size of a stick of butter for most of them. Left them in the fridge uncovered overnight prior to smoking (mistake?). Yesterday (Thursday) I left work an hour early so I wouldn't be pushed for time. I have an MES40 with the cold smoker attachment. Cheese pre-smoke 1.5 hours in. I pulled the cheese on the top rack and added some string cheese. I had duplicate and triplicate pieces of some of the cheese. Solos were smoked 1.5 hours, duplicates 3.0 hours, and the loan triplicate was smoked 4.0 hours. Cold smoker distanced with dryer duct. Cheese off the smoker. One tooth pick means 1.5 hr, two means 3.0 hr, 3 tooth picks means 4.0 hours. Double plastic wrapped and in a zip top bag. Air temp was 74 degrees when I started and 54 degrees at the end. Temp in the smoker roughly equaled the air temp. I coded the tooth pics with stripes to keep track of the brand and type. BTW, the plastic wrap was very frustrating.