From Marianski's forum, which is dedicated to Eastern European smoking meats, etc..., below is his definition of smoking temperatures... I did notice the smoking temperature for Oscypek was hot smoking... Sooooo, for the 14 day smoking period, which I am going to assume is less than 12 hours per day, the temp should be on the low end of 105-140 F.... and allow the fire to go out for at least 12 hours so the cheese can cool... Then re- fire and smoke again... From the look of the cheese, the smoke is VERY thin... VERY light.... dehydration is probably the primary concern in this process.... Type of wood is probably a big deal also... Oak, Ash, Maple and Elm is what Wiki says is predominant in Poland.... DO NOT USE ELM... it is the nastiest wood there is for smoking.... trust me on that...
As far as buying cheese... You can't.... Did you read how it was made ?? Salted sheep and cow... A veeeeery long, involved process.. make it...
Marianski:
Cold Smoking
Cold smoking at 52-71° F (12-22° C), from 1-14 days
Warm Smoking
Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke.
Hot Smoking
Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours