Use a commercially available smoker, slightly modified, to cold-smoke cheese. 

Put a couple of wooden braces across the top of my top loading smoker, and put the grill bracket on top of that so the drip pan is a few inches above the top of the smoker.  You can just use the box the unit came in, placed upside down over the top of the grill bracket.

Smoke the cheese for about an hour and a half. One thing is important: let the cheese sit out in the open air for about twenty minutes before you wrap it- this lets it harden a little and it will tend to last longer in storage

Stove Top Smokers
If you really like the flavor of smoked cheeses you may want to invest in a small smoker.

Stainless Steel Stovetop Smoker Get the savory flavor and low-fat benefits of wood-smoking indoors or out with this heavy-gauge stainless steel smoker. Great for smoking your own chiles, tomatoes and tomatillos for salsas as well as for fish and meats and even cheese. Can be used on the stovetop or backyard grill, or over a campfire