Never did get to smoke some of the cheese from last batch. Its a friend of mine that has the smoker and I wasn't able to hook up with him while they were still fresh. Maybe next time.
You are correct the cheese in the container are hard cheese, I made some cams at the same time which I posted in the soft cheese topic. The hard cheese are simply aging in my cold room and after 5 weeks of aging I put some oil and vinegar with some ground hot chilie in a container then I simply roll them in the mixture daily to keep them "wet" and will do this for another 3-4 weeks. This helps prevent mould from forming and from drying too quickly before I vacuum pak them.
Below are pics of my caciocavallo's, what left of them (fresh batch pics posted earlier, in November 17, 2009) which are vacuum packed with some of my hard cheeses which I keep very preciously. Some date back to 2006 and are wonderful. Take those out to share with only close family and friends.
Let me know if you have any more questions.
PS still working in the recipe, and more confused than ever since 2 people now have showed me there way to make them. Although the recipe are similar I will have to make at least one batch with the combined notes and see what happens.