Homemade Sausage Making

I buy and use quite a bit of cheese and find it has a tendency to get moldy after a couple of weeks. But in January a friend asked me to smoke a couple of pounds of cheddar which I did. I cut the block into quarter pound bricks and smoked them and wrapped in plastic film and have kept in a 32°F fridge ever since. There is no sign of mold anywhere on four packages of cheese after at least four months.

I've kept cheese for many months in vacuum bags. Tightly wrapped in plastic should do quite well too.
The great thing about storing smoked cheese that long is it just continues to get better with time. The smoke mellows and the flavors blend. I always wait at least 1 month before eating any that I have smoked, and have found that 3 or 4 months is even better.

73 de Allen. W1SBY