Smokin' cheese. Spoke with Christy at our butchers, she does the smokin' stuff. Two things are important, you gotta babysit the cheese while it's being smoked and you have to have enough coldbeer to babysit it. It can take a really long day depending on the desired flavor. Sometimes they have to use ice under the cheese if it's too hot, don't wantcher cheese to melt. She mainly uses Tillamook cheese and smokes it with Alder in a traditional Skokomish tribal smoke house environment.
If done right, th' smoke flavor will be evident all th' way through th' cheese even though it may only look like a 1/4" permeated smoke ring. She also said "don't be afraid to experiment". I guess that's how some of their best shit happened. They have a killer new jalapeno brat that was a peanut butter and jelly kinda accident ; )
Th' other kinds of fish besides Salmon smoking query netted a long pause of silence. Personally, I'd try pan fish in th' same batch as th' cheese and leave th' skins and tails on. Prolly come off like a banana peel when it's done. Didja find a nice fishin' hole yet?