Two hrs. of smoke is plenty for cheese IMO. A milder wood is also preferable for cheese IMO. 90F max temperature, but I think the best smoking temp. for cheese is 60F. Let the cheese temper for an hour after smoking-right in the smoking vessel is ideal, just take away the smoke source. Vac pack and stick it in the back of your fridge for a month. Eat. Don't touch the cheese with your bare hands. Bacteria present even after washing good will eventually start your cheese to mold inside the vac packed bags. You can cold smoke in any container that fits your purpose. A wardrobe moving box with an amazen tube smoker standing in a metal can, and a way to hold the cheese racks will even work.