Well, an inexpensive experiment. 6 bucks worth of cheese. From left to right we have Extra Sharp white cheddar, pepper jack, and reserved white cheddar (whatever that means) cut each block in half. Got the AMNPS doing its thing (pellet blend with hickory, cherry, maple, and apple) And in the cold MES 30 it goes: Walked away for a couple of hours,checked it but not much color. Let it go for another hour and pulled it when it looked like this: I know your supposed to wait but I cut a little piece off of one stick of each flavor. Tasted great. Pretty smokey. Here are my questions: 1. Should I let it sit on the counter for a little while before wrapping and refrigerating it for a couple of weeks? 2. Does the smoke flavor mellow, strengthen or just change all together during this waiting time? 3. Do I have to do anything to the cheese before I wrap it up. I am using plastic wrap because unfortunately I don't have a vacuum sealer. Thanks everyone!