great results - thanks all!

[tublackdogs]

Well, I had to post my appreciation for all the tips I have gleaned off this site over the past few months.
I am a new BDS owner and have only made a few things with it.  After reading this thread, I had to try cheese - mmmmm, cheese  :) - So 5 year aged cheddar and Gruyere was tossed in.  I used the "trick" of putting ice in the water bowl and another on the top shelf.  Combining this with smoke only, I managed to keep the temp around 85.  3 hours later, I wiped the moisture off the cheese (another "trick") let it cool for a few hours and then wrapped it in plastic and into the fridge.  Despite the advice, I couldn't wait for more than a day to try it.  The Gruyere was great, but the cheddar was 'grainy' :-\.  I decided to wait 2 weeks - as was suggested - and wouldn't you know it: much improved flavor and very smooth.  Both will feature on my holiday appetizer platters.  Thanks again for all your help and the good eats!

[Gizmo]

It is amazing how that patience thing can get in the way.  Almost makes you need to have a standby stash laying around just to sample while the fresh gets the aging.   :D