Hello again to my smokin' friends....! Got a couple of quick questions regarding cold smoking cheese.. You'll note that I'm a novice when it comes to this issue by the questions I'm asking.. Gotta start somewhere I guess! I'm thinking this is the right place for that... First off, did I read somewhere on this forum that it's a good idea to wipe off the moisture after the cheese is smoked before bagging it? Thought I read this somewhere, but I could have dreamed that one up so wanted to ask to be double sure.. Also, once the cheese is smoked, will it be preserved in the refrigerator from the smoke alone all summer, or at some point should you put it in the freezer? I'd like to avoid the latter if I can get around that since freezers seem to mess with the texture of the cheese... Thanks in advance for any and all info you guys might have!