OK, it was me. After bluecat's advice I decided to conduct a little experiment in cold-smoking cheese. I put enough apple wood chunks in my Smoke Daddy to fill it about half-full, fired it up and set the air pump to full-blast to really get things going.


(Full size: https://i.imgur.com/1MkP5C1.jpg)



Then I took the 6 blocks of different cheeses I bought, cut each one in half and arranged them on a single rack...



(Full size: https://i.imgur.com/KCwNd5q.jpg)

...and into the smoker they went. At this point the wood chunks were smoldering well so I dialed the air pump down to it's lowest setting so that it eventually settled down to a nice thin blue smoke.


(Full size: https://i.imgur.com/sRsGzZe.jpg)

After 2 hours I pulled the 6 half-blocks on the left, vacuum-packed them, labeled them and tossed them in the fridge.


(Full size: https://i.imgur.com/Dnv4322.jpg)

(Yes, I know I wrote "2018" at the top of the package. That's a mistake I'll continue to make for at least the next couple of weeks.) The remaining 6 half-blocks were left in for another 2 hours, for 4 total hours of smoke. Then they were given the same treatment. After 2 days of mellowing I'll pull the 2 hour blocks out and give them a taste. If they're still harsh at all they'll go back in the fridge for a few more days at least. If not, I'll taste the 4 hour blocks and make the same judgement call. So...we'll see what happens Sunday after my son and I get back from our last attempt to bag a deer this season.