I've 'properly' aged a smoked cheese for the first time and I've gotta say it's farking awesome. I gave it 4 weeks to mellow out and honestly I'm regretting not putting more smoke on it. It had 4 hours (conventional wisdom says this is about right) but I could easily have got away with 6 or 8 I think.
It's very satisfying experimenting, but the wait is a killer!
FYI my ageing process was wrapping the cheese up in greaseproof paper, tying it up with string and then leaving it loosely wrapped in a sandwich bag (the kind with the fold over top, rather than zip) so it did lose some moisture as it had chance to breathe
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