Keep making it, you'll kick yourself if you run out.
Good questions Bigboy, Not knowing what time frame you are referring to, I will discuss all.
Freshly smoked cheese is left out to allow any moisture which may have developed to evaporate. If no moisture is present, it may be sealed. If an oil is present on the surface, it indicates too much heat during smoking.
Hard cheeses may be vac sealed or waxed and left at 70° or less. The warmer the cheese the sooner smoke osmosis will occur.
Hopefully, this answered your questions.
Yes, you can leave hard cheese out at 70° or less. Keep an eye on it by looking for mold. If a mold appears it indicates air was introduced. Don't throw it out, we can fix that.
Do not pat dry, you will be removing what you just spent time putting on, patience will become your best friend. I take it you are placing it on a rack inside a open-ended plastic bag of sorts to dry.
If it's oily, let it set overnight then vac seal, no need to wipe.
Strange how stuff just jumps in your cart when the wife isn't along. Blue cheese will take on smoke quickly. Not knowing the color or density of your smoke I can't even guess the time, again go by color, not time. Start out with a very light smoke as you can always add more. Eat it with whatever you normally use blue on, crackers, salads, etc. It's a wonderful addition to pizza.
Enjoy and have fun,
Okay, Don't forget while it's fresh in your mind, the color of the cheese, cut of the wood (chips, chunks, pellets etc.) ambient, and internal smoker temps along with the color and density of the smoke.
The following chart should help you identify the smoke. Smoke Color Chart