Between using dust, and taste-testing I've gotten to the point where I don't have to let it sit for the 2 week period to eat. Although letting it rest does seem to enhance the color.
My basic process:
1. Using apple or hickory dust I'll smoke the cheese for two hours.
2. Then I'll slice off a piece and taste. That's my sacrificial block of cheese.
3. If it's not to where I want it - then continue the smoking process for another hour or two.
4. Repeat taste test.
5. If it's where I think I want it. Let the cheese sit on the counter for a few hours on a wire rack. Then rest overnight in the fridge. Either uncovered or loosely covered in plastic. Allowing air flow around the cheese.
6. Repeat taste test in the morning. If it needs more smoke then fire up the smoker again and repeat step 1. Then step 2. If the cheese is where I want it then I'll vacuum seal it for future use, or start eating it.
Time of smoking is dependent on the type of cheese, type of wood dust and temperature of the smoker. The warmer it is the quicker I think the cheese takes on smoke. 32* is a little to cold, 70* is too warm and you'll start seeing cheese sweats and rounding of the edges(melting). 40 to 50 is perfect. Hickory is stronger then apple so the time in smoke will be shorter(normally).
Chris
That about it in a nutshell.
Chris