When smoking cheese, a temperature of 80-100F is ideal for the cheese to take on the proper amount of smoke - too cold and it will not smoke properly, too hot and it will taste like an ash tray (and melt through the grates). I use a Bradley smoker to smoke cheese, and doing so when the ambient temperature is less than 60F is preferable. Two hours in pecan smoke makes excellent cheese - mild smoke (not acrid), yet pleasingly woody.
The cheeses in the image: top rack - goat cheese and mozzarella, middle rack Swiss on the left, and two sharp farmhouse cheddars on the right, bottom rack, Swiss again on the left, and two Gouda on the right.
It is best to vacuum seal the cheeses and let age in the back of your fridge for 4-6 weeks to let the flavors properly develop and age.