Very good post, Mr. T. Thanks for sharing. The 10 year old smoked Limburger sounds fantastic. Unfortunately, I'm not that patient.
I haven't smoked cheese recently, but your post, along with a couple other recent ones, have inspired me to reactivate that segment of my smoking repertoire. Over Memorial Day weekend I'm going to try a replicate something that I had in Tampa last week. When I checked into my hotel the manager invited me to a function that was showcasing their chef's specialties, along with the specialties of other local chefs. There were 25-30 food and drink islands with some great food, and not so great BBQ. The one that really got my attention was a stand with rounds of smoked Camembert, the tops of which were lightly covered with diced smoked peaches and chopped spicy smoked almonds. Spread on lightly toasted slices of Italian bread, the taste was fantastic.