All the above are good answers. If moisture appears, I personally do not intentionally take the moisture off as I can't see taking off what just took time putting on. There are many variables that can cause moisture on cheese such as the temp difference between the smoke, smoker, cheese along with the ambient temp and humidity, type of smoke generator and of course wood. The trick to eliminating moisture is coming up with the right combination. If possible experiment using different equipment and keep detailed notes on any changes and the results.
Vacuum pack your cheese in several packages and allow to cure for different periods of time before sampling, depending on the thickness, two weeks is a very short time to cure for optimum results. Only time will tell.
Good luck and enjoy your cheese.
Tom