I've only done cheese once, but from my research and (very little) experience, smoke the cheese for 2-3 hours for your first time to see how you like it, and make adjustments if necessary for your second cheese smoke. You don't have to vacuum seal, but you WILL want to rest the cheese for 2-3 weeks, so the cheese had to be well-wrapped (maybe a couple of layers of plastic/butcher paper/whatever) so that it can rest without exposure to outside air.
Finally, from my experience of eating them (opened my 3rd block yesterday), I can also tell you that the flavor improves as the cheese comes closer to room temperature. When cold, the smoke flavor is intense and a little bitter, but a few degrees warmer it becomes much improved.