So, I smoked my first cheese with the ProQ cold smoker tonight, roughly a pound of Tillamook cheddar. It's a bit chilly here right now so the smoking happened at 53F, quite a bit colder than ideal. After 3 hours of smoking with hickory dust the cheese has a very mild flavor. I'm going to let it sit in the fridge for a day or so and taste it again. It tastes good and everything, but the smoke is more mild than I'd like it.
I think if it had been warmer it would have softened the cheese and so it would have absorbed the smoke flavor better, but maybe I'm making that up. Maybe the smoke box is too big for best results, I don't really know.
I'd post a pic, but it just looks like a couple of blocks of cheese. No smoke marks or browning or anything like that.