Cheese should be smoked under 80°, but I like to keep things about 50-55°.
The length of smoking time can vary on smoker size, and size of the cheese blocks.
I use an A-Maze-N Pellet smoker in my smoker without heat. I smoke about two hours and taste, if I need to go slightly longer I can. But if you over smoke it, you can't go back.
I prefer to use apple, or cherry pellets for a milder flavor. Hickory and Mesquite can over power the cheese if left in the smoke too long.
Keep a small block of cheese just for sampling in the smoker, and then in the resting period in the refrigerator. When you have the desired taste after being in the fridge, you can then vac-seal.
Humphrey's DownEast Beast W/BBQ Guru