I smoked baby Swiss, Cooper, and Cheddar a few weeks ago. Let the cheese get to room temp before putting it on the smoker. I use hickory pellets as well. Typically I smoke for 2 hours, then bring back inside to sit for another hour. One thing I've learned is to NOT sample for at least 2 weeks. Most of the smoke is on the outside of the cheese at first and can be bitter. After a couple weeks, it migrates into the cheese and is much more mild. Swiss seems to need less smoke than Cooper or Cheddar, at least from my experience.