You can reassure your wife...she will enjoy these creations of yours, and I know you will, too. The resting/mellowing of the smoke is a lot of what brings it all together, unless you really like a strong smoke flavor, then straight out of the smoker would taste fine...it just won't be a deep smoke flavor with an even distribution throughout the cheese...more of a layer on the outside. The best part about smoking cheese is that it's like many other things we make...you can experiment and find what you like the most. Also, as far as that creosote flavor you described with the store-bought cheeses? That's the not going to happen with the AMNPS and dust or pellets...the smoke will just die if there's not enough draft to keep the smoke flowing a little nit...if the smoke can't move through the smoker, then you have trouble, but the pellets/dust will just die out if conditions lean towards stale smoke...at least that's been my experience so far (almost a year with them).
Hey, I just remembered I had a cheese thread running yesterday and was referred to this thread by Mr T...GREAT detailed info on smoking cheese, aging, storage...FAQ's to boot...highly recommend you take the time to read this as it answered many of my questions that I didn't event think of asking yet...he seems to be quite the cheese-head and a valuable source of info: