If you're going to go to the trouble to smoke something, it will add to the flavor, but the better the cheese the better the outcome, in my opinion. It's like smoking an inferior or (heaven forbid!) farm-raised salmon versus (brine and) smoke a really good piece of fish. It has to be the right kind of cheese to smoke. Do it on a cool day and put it on the top shelf. I usually leave it for about 30 minutes, an amount of time Dad recommended, and it works fine and doesn't melt in that time.

Those crystals in the cheese are tyrosine, an amino acid, and very desirable. Read here about good cheese from the Washington State University Creamery. My brother sends a can of cheese for xmas sometimes - and it is wonderful! I've had the 3-year aged cougar gold, the American cheddar, and the smoky cheddar. All fabulous.

SRS