Looks great!
A few questions - I know why you room temp (to let it cool down)
Why do you wrap, bag and refridge prior to vacuum seal?
I assume that it can be eaten right away, but sealing for a month or two helps flavor - Is this correct?
Do you keep in the fridge after vacuum seal?
Thanks for your help
BP
The cheese after smoking is not hot as i dont use heat from my smoker. Only heat is coming from the smoking pellets approx 80-90*
I like to wrap and fridge for a couple days so the smoke mellows some before vac sealing. Sealing helps mellow the smoke. Some folks eat right after or a couple days, I dont, it would be like eating one of my burnt cigars.
If you waxed the cheese you could leave at room temp but i like to fridge. My longest was 2.5 years.
Tip: If you vac sealer has a pulse feature, try to use that instead of a full draw. A full draw can pull the oil out of the cheese.