Cheese is one of the quicker things you can smoke and is quite easy for a beginner to do.
The keys to doing so are often as simple as:
1. Cold smoking with a pellet tube or smoker maze.
2. Smoking with lighter smoke flavor wood - like fruit woods or maple/alder.
3. Cold smoking for 30-60 minutes at most.
4. Aerating for 48 hours.
5. Vacuum sealing for 2 weeks.
Doing the above will result in perfect smoked cheese.