Andy, no problem sharing the link. Yor cheese looks fine. A properly smoked cheese should be edible directly out of the smoke chamber. As you probably know, when cold smoking, this can be achieved by using a distant firebox. This cleans and produces a much smoother smoke.
If one has to let their cheese rest for a period of time before consuming, they have over smoked it.
The following is an updated thread. Perhaps you can glean somthing from it. http://smokingfoodwithmrt.com/...eese-from-go-to-show
Enjoy your cheese and have fun smoking it.
Tom