@WMT, using the A-Maze-N tube and my WSM, I smoke the cheese for 2 hours 15 minutes. I then remove the oil from the cheese with a paper towel and yes, I vacuum seal each individual block of cheese. I also label and date each block. I smoke all different types of cheese all together, all the same 2 hrs 15 min. I have smoked cheddar, swiss, colby, muenster, pepper jack, havarti, manchego and montAmore (see beginning of the thread). I think the key is wrapping them or vacuum sealing them and refrigerating them for at least 2 weeks. They all come out grate! This past Saturday my wife made a broccoli vegetable dish and she shredded a block of smoked sharp cheddar, it was delicious. Eat it plain, put it on burgers, vegetables, in omelets, or whatever else you can think of. The smoke just adds another layer of flavor.