I have not been keeping up with the forum.
I like to age my smoked cheese at least 2 weeks before trying. The longer you wait the better it is, recently I opened one that I smoked last February. The vacuum seal and saran wrap both work well for storage.
The little stainless mesh smoke tubes work pretty well.
https://www.amazon.com/MAZE-N-Pellet.../dp/B00CS6YFIC I have an fancy home made cold smoke generator that works of an aquarium air pump, but most of the time I use the smoke tube because of the simplicity of it.