Originally Posted by aawa
Yep. No problems if you do this.
^ +1 I do this as well, I vac-seal and then I let it mellow out for at least a week before I freeze it.
The duration of the smoke also depends on the type of wood, Hickory, Mesquite, and Pecan tend to impart a stronger smoke flavor where as Apple, Cherry, and Sugar Maple are a little milder.
I personally prefer to use apple on my cheese with a 4 hour smoke exposure. Occasionally I'll use cherry or pecan on aged Gouda or Asiago only because they are a stronger flavored cheese.