I finally got around to cold smoking some cheese last night. Disclaimer This was my first try and I welcome any advice.
I found this at a local farmers market and it's quite special taste, texture.
I just de waxed and quartered then set my Kamado up with a large ice block and Smokai. This cheese is fairly soft and crumbly hence the 4L ice block in the fire pit on a towel.
Used Samba Apple, cherry blend for the smoke (might smash a banksia next time) then 4 hours in the smoke.
Once done they were wrapped in cling wrap and I'm thinking 3 days in the fridge to mellow. They will be frozen then until needed.