I'll be smoking some sharp and extra sharp cheddar, along with some pepper-jack for a late June wedding, and I'm wondering how long I can get away with aging before the event. I want to smoke it before the ambient temps get much over 75*, so I may want to smoke it in the next couple of weeks. I had even considered doing it tomorrow, but will I have mold problems with that long of a rest in the fridge? The only cheeses I've smoked were gone shortly after the first week, so I don't know if it will store for 2-3 months or not. Freezing isn't an option for this, either, as it will be too crumbly for slicing the harder cheeses, and this will be used for appetizers (cut into approx. 1" x 1" bars before smoking for maximizing surface area).
Thanks for your assistance!