So I had done my first cheese last fall, and thought it came out great. Shared with some guys at work who all(those that like smoked cheese) raved about it. The first couple blocks I had tried I opened and cut too soon, and they were VERY strong. The last couple were great since they had time to mellow in the fridge for longer than 4 weeks. Anyways, I just did my 3rd batch yesterday. Batch #2 still has at least 2 weeks left of the mellowing out. Batch 2 was 2 lbs of Colby jack, and 2 lbs of pepper jack. Batch 3 was 2 lbs of Gouda, and 2 lbs of Swiss. Here are the pictures from batch 3: Cut up and ready to smoke. I like cutting them into 1/2 lb blocks so I only open a small amount at a time. Here is how I lay it all out in my Traeger. The Traeger makes a great cold smoke chamber when combined with the Amazin' smoker. Smoke stack is to the right, so the smoke drifts right across the cheese on the way out. First signs of smoke! I love the Amazin smoker. Here it is ready to head out to the fridge to mellow out for a month. I found I should not have stood the Gouda up, as it now a a "strange" shape to it. Now the waiting game. Thanks for viewing!