I can say it's been an experience. Today I set out to smoke some cheese with the intention of freezing some of it for a cheese platter for turkey day. On the menu were mozarella, sharp cheddar, monterey jack, muenster, gouda and some fontina. I had the cheese on a vegetable rack let it sit out to room temp for a bit, set the CCSV as low as it could go and put some apple and cherry wood in. Unfortuantely at the low temp I wasn't getting any tbs, duh. So I raised the temp to get it smoking, lowered it back down to 90 but the chunks I were using weren't going well enough before I lowered the temp.and they went out. Wound up using some cherry chips, lit them up, put some small apple chunks on top and turned off the gas. I was able to keep it between 80 and 95 for about 60 minutes. They didn't take on much color just a little darkening on the bottom and I wrapped them and put them in the fridge. I'll report back with a taste test tomorrow and some pics.