I usually wait (if I am able ) about a month before I consume smoked cheeses. This allows a real 'mellowing' of any acrid harshness present following the initial smoking.
I try to stagger my cheese-smokes so there's always some available while other bricks are 'aging.'
All are vacuum-sealed & labeled before the long fridge storage.
Kevin
[USA] Smoked Cheddar Kielbasa
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