I buy big blocks of swiss, sharp cheddar and pepper jack at the cash 'n carry store and smoke it in the Traeger. I just use the Traeger as the housing for it as I use my Amazin' tube for the smoke. Cold smoke is the only way to go! The worst part about smoking cheese is waiting for it to be ready. How long do you age/cure it before you start eating it? I do at least 8 weeks on mine.