Time in the smoke?

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There could be a noticeable difference or slight. That difference determined by the color and density of the smoke applied to the cheese. At risk with a longer smoke is a bitter taste due to applying an overabundance of creosote to the cheese. This could happen at three hours with a heavier smoke and not at all at twelve hours with a lighter smoke. The last I did was four-year old cheddar in a light smoke for twenty hours and it was edible directly out of the smoker.

 Example:  Curds are best when consumed shortly after production, therefore curds taken from the smoker after a half hour in a heavier smoke will be edible while those smoked longer may be inedible and require a long rest period in which the quality will diminish.  

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