In thread http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view Scarbelly says: "Most of us who have been smoking cheese for a while let it rest in the fridge for a minimum of two weeks. I personally like 4-6 weeks. I have some that is 14 months old and Nepas just opened some that was aged 20 months."
I have a few other posts where people say longer is better. However, as suggested, I will try for myself. I've learned over years of cooking, it is the only way to get it the way you like it.
Thanks again for the advice. I wasn't looking forward to waiting that long.
I didn't remember Gary saying that. He and Todd were like my brothers here for years.
We used to email nearly daily.
Here's my actual take on the cheese-----I won't start eating it until 2 weeks, but most of it stays wrapped for longer (3,4,6,10 weeks), because it takes weeks for us to eat it.
But I would never wrap it all, and not open any of it before 6 weeks is up.