New guy here. Just built a UDS and made a pellet smoke generator, and when it was 48 degrees outside, I fired it up, just the pellet smoke generator in the drum. Beautiful blue smoke. What a great idea a pellet smoke generator is. After 3 hours, the internal temp was 70. So I figured, I should throw some cheese in. I went to the fridge. No brick cheese, just a big bag of shredded mozzerella. So I put that in on a cookie sheet. I left it in for 2 hours. It came out with a nice light tan tint. It smelled very smokey. Then I put some in my mouth. Holy cow. That stuff was inedible. Spit it out inedible. It tasted like road tar. Maybe that's an exaggeration, but I wouldn't do it again. It was bad. So then I decide to look some stuff up on smoking cheese (this is classic behavior for me, read the instructions after 1 or more attempts to just "figure it out") and discover that when smoking chunks, people wait 1-2 weeks before eating the cheese to let it mellow and balance and outgas. So I want to do some bricks of cheese this weekend. It will be cool and I like smoked cheese. How do you store the smoked cheese to age? Open in the fridge? My wife won't like that. Can I cover i in tupperware or vacuum pack it? What are my options? Thanks in advance for helping out a newbie.