Originally Posted by IamMadMan
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.
The week long rest made a big difference, I smoked the cheese on a Sunday, and wednesday it better but still a bit harsh,by the following Sunday it was alot better. It no longer smelled like an used ashtray, and didn't have the bitter bite, like it did earlier in the week.
My resident cheesehead approved of the flavor, so that's a good thing.