Hey guys. I smoked my first cheese yesterday. A couple of 1 lb blocks of Kraft sharp cheddar and pepperjack. I used a WSM with an AMPS loaded with Amazen cherry pellets. I smoked them for 3 hrs at around 72 degrees. I tasted them today and it seemed pretty bitter. I thought I could tell a faint tongue numbing feeling as well. Any ideas? I see some guys smoking cheese for 5, 10, 20 hours or more and getting some really good color. Any ideas what I did wrong?