NFTL: Dude, it melts...

There are a couple of dishes on the menu that have Feta in them. One dish is the spanakopita, with visible 'chunks' of feta in it, and when I mean 'chunks' I mean a medium dice. The second dish is the Halibut, with smoked feta. We smoke the feta in house. Now the first thing that comes to mind is a smoker right? 

Well, we don't have enough room anywhere to put a smoker, not even in the alley behind the restaurant.

We have one of these: PolyScience Hand-Held Smoker. I highly suggest if you don't have one of these in your arsenal, you need to correct such a mistake and pick one up. And no, I'm not being a shill here - this thing is awesome and comes in damn handy.

We then jury rigged a smoking chamber to smoke the feta in. 

Two things happen when you smoke feta (at least with the 'gun').

1. It releases more brine.
2. It melts...

Yes, you read item #2 correctly, the smoked feta melts - it takes on a creamy consistency. Which in-turn, spreads they cheesy/smoky goodness to permeate the entire dish - instead of 'chunks' of cheese. 

So now we're left with the question of what is it about the smoking process that allows a non-melting type cheese like feta to do exactly that?

Does it have to do with the release of the extra liquid (i.e. brine), thus causing the cheese to break down through the smoking process - which then lends itself to melting?

More thought/research is required.