Tested cheese after just shy of 3 weeks. Tastes like a ash tray. Give it more time I guess
TC, which cheese did you taste? Soft cheeses absorb smoke more readily than harder cheeses, so if you tasted your mozz, it might be quite a bit smokier than your cheddar. (Although, folks do report that softer cheeses age faster than harder cheeses.) Other thoughts are that you might consider using a lighter wood next time, or reducing how long you apply smoke, to dial in the smoke to your taste preferences.