I've smoked lots of cheeses with my AMNPS including mozzarella, cheddar, provolone, pepper jack etc... All have turned out excellent. My wife is Mexican and her family uses Mexican cheeses with many dishes, grilling, breakfast, you name it it goes in everything and it's delicious. I decided to smoke 2 rounds of "queso fresco" to send the in-laws for their New Years parties. My problem is I've never tried this before. I'm sending this over night tomorrow and telling them not to open til New Years since it needs a 2 week wait. It was smoked yesterday so the timing is perfect but I don't have a clue how it will taste. Has anyone tried this? Can someone give me some feed back on smoked Mexican cheeses before I mail it out? I would hate to send something that is nasty or not complimented by a little smoke. This is after 3 hours of AMNPS smoke and a shot of the label. Any input is needed and greatly appreciated. Thanks for looking.