I was refering to this cheese in particular (gouda), as well as most semi-hard and hard cheeses. Fresh cheese is different but still has to be cold. You can also smoke high protein low fat cheeses very well too (like ricotta). The only fresh cheese I have smoked was chev and it needed to be bound in cloth or leaves to keep it together.
Also, I have smoked Mozzerela at 2 months, but it's called provolone then.