Very new to smokin', first time doing cheese. I got anxious and didn't research as much as I should. I had the heat at around 130 deg. and did not release enough heat. At about an hour, the cheese was punching through the grates. Needless to say, I pulled it. I had only let it set for around an hour before I packaged it. Afterwards is when I read here, that it should have set overnight. In turn, I have 2 questions for the cheese guru's. I did sharp cheddar, and a hunk of gouda. It was still extremely tasty!!
1. Will it be ok, being packaged that early?
2. Is it ok to freeze the cheese after packaging?
Thanks very much!