The type of wood or pellets you are using will also affect how much smoke flavor is added to the cheese. Apple, cherry, oak, alder, pecan, or other mild flavored wood will create ample smoke. You want just a very small amount of smoke to wisp over the cheese not a thick billowing smoke. I personally find that hickory and mesquite can be a little strong for smoking cheese, but I am sure that maybe a little less exposure to that type smoke might make a suitable finished product. Again this is my personal preference and opinion. The length of smoking time can vary on the smoker size, and the size of the cheese blocks.
When smoking softer cheeses, they will require much less smoke than the harder cheeses listed above. Be very careful very when using gouda, cream cheese, and other soft cheeses, they will probably only need 30 45 minutes of smoke. Too much smoke on any cheese will create a very bad taste. I would also even suggest using a milder wood like Alder when smoking delicately flavored cheeses. Again the idea is to compliment the mild flavor of the cheese, not to overpower it with smoke flavor.
Smoking and resting times required for a good flavor balance is a skill you will learn as you cold smoke cheese as well as many other foods. Learning to calculate smoking and resting times required for a good flavor is a skill you will learn as you cold smoke cheese.