Originally Posted by Pyrotech
I did slice off a piece of Swiss. it may not be too bad after a rest, but it sure did smell strong when I pulled it off the grates.
Once the cheese is finished smoking, wrap in saran wrap, vacuum pack, or place in a ziploc bag for 2 days to 2 weeks to allow the smoke to disperse all the way through the cheese. If you do not wrap the cheese your refrigerator will be over powered with the smokey smell. In my opinion, the longer you rest the cheese the better it will taste. I like to wait at least 5 days before tasting the cheese, but after a week it is what I consider to be the best flavor. Some people even let the cheese rest for two weeks.