Ok, I smoked some more cheese today. Tillamook cheddar, hickory smoked. Ambient temp varied from 59-69F during the smoke, ~7 hours.
![](http://lh5.ggpht.com/_j-Iuc3I_JMk/TLADhAb0ZPI/AAAAAAAAAEM/Q1d5Ih0GeHw/IMG00141-20101008-1712.jpg)
After letting the cheese rest for 10 days, we tried it today. It definitely has a more intense smoke flavor than the last batch, but it still isn't as intense as I'd like it to be. Maybe I should have eaten it a little fresher rather than letting it rest. Next time.
It has been stored in the fridge wrapped in plastic wrap and foil. The appearance changed a bit from when they were right off the grill, the moisture was more evenly distributed again, the slightly crusted look had disappeared.
I'll do a cherry wood batch this week.