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Pull the cheese from the smoker, place it on the counter for a while and then blot off any moisture you see with a paper towel. Then vac pack and refrigerate for a minimum of 2 weeks, months is better. This allows the smoke to mellow a bit and provides for a great flavor.
We ate cheese this past week that was smoked last year, it was amazing.
I like to let my cheese rest 3-5 days loosely covered in the fridge then vac pack or wax. I prefer to wax if I plan on aging the cheese longer than a month. I have some that is right at 3 years old now. Tasty stuff.