Had the belly in a dry cure for 7 days and 2 days extra with the cheese to get a nice pellicle. I did 4 soak of the belly to help remove the extra salt content. I believe 2 more times would have been even better.

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Cheese used

Mild cracker barrel cheddar 

Mitzithra cheese (the round shape) it's a very dry and salty cheese that when grated I use on pasta.

The wedge  is kefalotiri or head cheese. Also firm cheese slight salty cheese. More firm  and salty than kefalo gaviera or vlahotiri.

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After 4 hours of smoking I wrapped in butcher paper for 2 days in the fridge and sliced the bacon and vacuum sealed the cheese which will be aging for a month.

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The cold smoke generator  is a bottom burning with top Venturi, using a spring in the middle for the smoke and airflow. The pipe behind the tube is a creosote trap and any extra moisture and bad products of combustion don't end up in the chamber. Lucky enough it was cool  enough during the day and the smoker isn't in the sun to need ice to cool down the main chamber.

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Compared to the first time I have done this a couple years ago this time the bacon turned out light years better. 

Some cold smoking