www.sausagemaking.org

I put this here on the premise that I am continually asking questions regards how does this or that cheese work & turn to edible gold ..or turn to slurry.
& therefore there'll be more of the same so why not log a cheese result as you found it?

If it's not suitable please feel free to move or delete it site mods.

Wheels mantra seems to be pretty spot on with regards to the cheaper cheese seems to blossom compared to an expensive cheese spoilt when put to smoke.
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Emmental, "president" brand.
(personally, IMHO, Not for smoking ..a waste of lovely nutty cheese).

smoked x3 full loads on Mac's csg, fast throughflow, mid nov 2013 vac sealed late november, opened late jan 2014.

Dark colour smoke rind, minimal depth penetration, nicely contrasting appearance when cut.
Not a deep overpowering smoke flavour limited to outer surface, the cheese held it's original texture with nutty flavours poking out but not as clear cut as before.

Orange & Ginger Wensleydale (Norseland ltd, somerset based produce)

This was an opportune xmas packaging grab for 10p for a multipack of 4, so wife bought a few.

gave it a solid run through on the csg once as I recall, the usual 50/50 oak beech mix, the cheeses are small so didn't need a smoke sledgehammer to crack the proverbial nut.

Having rested, wrapped, & resisted the taste marries very well, (& as per another member who smokes oranges) had nice notes that were moreish but not crowded out by any dominant flavour.
the ginger (to me comes through last of all & hangs around longest, I cannot comment on cooking recipe uses, ..it was merely scoffed on oatcakes, quite a flavour to take it easy with & relax, not a chug it down your neck cheddar, but very moreish nonetheless.

Definitely one to smoke again for my palate, will send some in with the wife for one of her "cheese Wednesdays" & get a proper overview.