To start off I have a GMG Jim Bowie pellet smoker. I would like to try smoking some cheese up until now have only done meats. From what I have found so far is that you want to smoke it at 80 deg or under. My questions are how long and how to cool and pakage afterwards? I would vacuum seal rather than wax. Can different kinds be smoked at the same time? I have Sharp Cheddar, Mild Cheddar, Gouda and Hot Pepper, all are one pound pieces except the Gouda it is 1/2 pound. Thank you for any help.