I have been cold smoking cheese for a while now using a smoke tube and pit boss hickory pellets. I smoke it for four hours liked I have always done flipping it every 30 minutes. I wrap in parchment paper for a minimum of 24 hours in the fridge. Everyone that has tasted my cheese absolutely loves it because of the hearty smoke flavor. I smoke a new batch yesterday (cheddar, mozzarella & colby jack and after 30 some hours in parchment paper, I went to food saver it and the cheese looks dry and cracked. I did everything the same as I have numerous times before with great results and I am bewildered what happened. Is it ruined or can I save it somehow...It's a mess of cheese and would be shame if it was too dry to eat