My son will be home from college Easter weekend, and he requested some smoked cheese (among several other of my smoked delicacies). I have some cheese already aging, but he will deplete that pretty quick, so I was proactive today and got a 2 lb. block of Tillamook and 2 dozen moz sticks on while cooking a whole bunch of pork, ABT's and mushrooms today (see my other post in "Pork"). Smoked it in the upright part of my pseudo-custom Frankenstein rig (part SFB with an upright bolted to the end). I can do a hot smoke in the SFB and simultaneously "cool smoke" in the upright by blocking most of the heat and allowing the smoke through. I can also hot smoke in both or just the upright, if need be. I smoked the cheeses for about 4 hours with Rancher hardwood charcoal and a bit of plum wood. Got the cheese cooling to be vacuum packed and aged 2 weeks. (I might send ONE block back to school with my son). It's so hard to wait for this stuff to age, but Alton Brown's voice rings in my head: "your patience will be rewarded, your patience will be rewarded............" Thanks for looking! Cheers!