For this delicately smoked cheese I used the same technique as our Pipe tobacco smoked duck . The only variations are the time and temperature . When smoking a cheese be sure to keep the cheese as far away as possible from the heat source, or you will be left with a smoked cheesy puddle. This method of smoking only takes 20 minutes. I chose a mature Kilowen cheddar for this particular dish but it works equally as well with an emmenthal or buffalo mozzarella. Serve up your cheese which ever way you prefer, grated over a toasted sandwich, with wine and grapes or just straight up on crackers. Give it a go and Enjoy.