Will be making some Farmhouse cheddar in the next couple of days and thinking about smoking some of it. Think the best time would be after it has dried 3-4 days and is ready to be waxed for aging, does that sound right? I have a cold smoker attachment and would apply smoke for about 2 hours, then after it rests, wax it to age for 2-3 months. Anyone else smoking home made cheese or other experience. Thanks.