Cheese looks good with nice color.
I smoke cheese when outside temps are between 40-50F and get a 20-25F riser in temp using a-maz-n tray and smoke cheese for 2 to 3 hours.
I have vacuumed sealed cheese that was smoked in 2014,2015,2017,2019 and 2020 in my garage refrigerator. I’ve sample some of the cheese that was sealed for over five years and it’s good. Strong flavors and super sharp. No mold or foul smell.
Attached picture is from today.