When you smoke a cheese you have to be careful to keep the temperature below about 75F. Go higher than this and the fat in the cheese starts to melt creating all sorts of problems.
+1 to this. 75 - 80° F is about as high as you can go with cheese, or any cold smoked product. Before I threw away my POS Bradley smoker, using just the 150 watt puck burner gave me approximately a 60°F rise over ambient. With the puck burner located in a remote box and ducted into the main cabinet there was still a 30°F rise.
4 suggestions:
1. Do a trial run without any cheese in your smoke enclosure to characterize temperature rise and amount of smoke..
2. Try a run with some decent commercial cheddar.
3. After smoking, seal it up and wait at least 3 weeks before tasting it. Cheese can be pretty nasty right out of the smoker.
4. Just hang some fresh smoked bacon in your cave.
I like smoked cheese, but I don't think I'd want to smoke one of my own labors of love.
Larry