Wow, that sounds like an interesting cheese. What did it taste like?
I can only assume the name relates to the smoke flavor she put in it.
Generally, the bad bacterias in unpasteurized milk (or spoiled milk) are the first to go and all are gone within 30-60 days. Other bacteria takes over, grows faster and finish the food for the weaker bacteria. Enzyme work the proteins and turn them into different bacteria-food in a consistency and acidity that is inhospitable to these original bacteria. That's when the cheese is born out of milk.
If you want to pasteurize this cheese in jars, you can surely pressure-can it, but this is something I would only do to highly processed cheese. The thing is, under pressure, water boils at 240F. If you would to pressure-can this (place closed jar under water in a pressure cooker, boil and let the pressure go for 5 minutes, shut down and release pressure without a shock, cool the jar down) - than it would surely kill everything in there and vacuum pack it for a long time. However, this violent process would be even stronger than ultra pasteurizing milk. It will boil the cheese over and melt it like processed cheese, suck all the oxygen out and destroy any active bacteria and enzymes. From this point on, aging is useless because virtually zero process is happening in the jar. It's like canned corn or peas. Congrats for reverse-engineering Velveeta