Not sure what the "proper" way to do it all is, but......
All the samples in this thread look great! Picked up some 3 year aged cheddar and gouda at Costco for a run tomorrow. Cheese rookie, quick question: what is the downside to not waiting 3 weeks? Is it just too harsh too eat without the resting time? Proper way is to vac pack it, and then what, leave it in the fridge for 3 weeks, or what is the proper way? Is there a cheese smoking method sticky or some general guidelines to follow to read up on?