@DMW

What is it you want to know? I have done a ton of it. Not much to it. Start low in terms of hours and work way up. Foodsaver and age afterwards. 

Are you planning on using chips or pellets? I would use pellets for longer smoking times.

I've used maple pellets and hickory for smoking cheese - do it on a cool day, start early and let it run for 3-4 hours. Turn the cheese over every few hours for even color and to ensure it doesn't melt through the grate.

Once it's starting to really melt (if it does) or if the color gets where you want it - pull it off and put in the fridge for 12 hours. Then vacuum seal and it'll keep for a few weeks.

ktpbighead said:

Is apple the preferred wood to smoke cheese with? Do I smoke it for 2 to 3 hours? Then vacuum seal it for 2 to 3 weeks?

Individual palettes vary. Just a lot of variables here - type of cheese, type of wood, duration of smoke, quantity of smoke, temperature while smoking.

Here's a page that gives some examples of different smoking times: http://www.thereallygoodlife.com/276/cold-smoking-cheese-taste-testing-the-first-batch/

Obviously the longer smoke time the more smoke on the cheese. Some folks like a heavy smoke some like a lighter smoke. Only you can decide what you like.

I generally wrap and store smoked cheese for at least a month before eating. Some wait longer, some wait less. I know of a fellow that has let smoked cheese mellow for a couple years before eating.

If you use pellets in your Amazen tube pay attention to the pellets you buy. Most pellets sold are made from a blend of woods. There are some pellets that claim to be made of 100% the wood type labeled. If you are really wanting to smoke with just one specific species then make sure you look for those 100% pellets.

Experiment. Have fun.