Been getting similar questions from individuals, so thought I would attempt to answer them here.
Question: Does cheese need to sit for a period of time before consumption?
Answer: No, many tend to over smoke their cheese making it inedible when it comes out of the smoker, thereby they vac-seal it and let it set sometimes for months before they can consume it. You don’t deliberately over smoke a chicken then let it rest for weeks before eating it, so why would you do it to cheese?
For an example as to learn how to smoke cheese that is edible right after being smoked, take a block of cheddar and cut it into bite sizes. While taking good notes, place the pieces into your smoker/product chamber and begin applying smoke. At 20 or 30-minute intervals take a taste test of one of your samples. When you get to your desired taste, pull the cheese, you are done. This can be done using many different smoke applications.
The heavier and more dense the smoke the sooner it will be done, possibly in as little as a few minutes. A lighter, thin smoke applied from a distant fire box may take hours. This is something you have to take into consideration when being advised as to how long to smoke a product without knowing the kind of smoke used.
When done, note the color of your cheese, this is what you want to shoot for in future smokes. The color of the cheese will depend on the type of smoke being used along with the wood.
Question: How do you store cheese?
In order to answer your question, it would be helpful to know the type of cheese you smoked, hard, semi-hard, soft, or creamy as they require different means of storing, a simple container, vac-seal or waxing are the most common.
If you are storing hard or semi-hard cheese for a short period of time, cheese paper may be used. If storing hard or semi-hard cheese for longer periods you may vac-seal or wax. Be advised though, using cling wrap or vac-sealing can suffocate your cheese, not allowing it to age as it would in wax, also depending on the plastic used, you may find your cheese taking on a plastic taste.
If vac-sealing, don’t worry about moisture on your cheese. Mold is caused by oxygen reaching your cheese, not moisture. Cheese such as cheddar that has been aged for a number of years will naturally expel moisture within its packaging. You may find an example of that here. http://www.smokingmeatforums.com/t/245739/2016-christmas-gift-cheese-aged-smoked-waxed
I let my hard cheeses air dry before vac-sealing for cosmetic reasons as moisture can cause streaking on the surface of the cheese. I will let it set overnight if my intent is to wax. This will allow a thin skin on the surface, which to me, allows for better waxing as you don’t want to wax cold cheese.
Hopefully this helps in answering your questions.
Have fun and enjoy your cheese,