I have never yet tried smoking cheese, but I've been wanting to try it, especially now that the weather is turning cool. In particular, I've thought about smoking a Gouda - partly because I find a plain Gouda to be rather bland.
I thought I had read that one should smoke a cheese right after it comes out of the press / brine ... but I was reading an article on the NEC website (about using a soldering iron in a tin can, which is what I have been planning to try), and it said to smoke the cheese AFTER it was fully aged.
Those of you with experience ... which way have you smoked cheese (before or after aging), and if you've tried both, which turned out better? If it works well with an aged cheese, I have half a Gouda in the cave now, well aged, and I'm tempted to give it a go this weekend. Otherwise, it will be a couple of weeks before I have time to make a new Gouda ...