I love smoking cheese and use either my A-MAZE-N tube or tray smokers to smoke my cheese.
I generally eat most of mine within a few months, but for my hard cheeses like Cheddar and Gouda, I always let some of them age in the bottom drawer of my fridge. I have some aged cheddar that is now pushing 3 years old and only gets better the longer that you can resist opening it.
Most of this aged cheese I don't share with too many people.
I usually just vacuum pack right away and then let them sit for a minimum of 2 weeks, but prefer 4 weeks. It is very important to let them cool way down before your vacuum them though and make sure that you fan dry them to ensure that there is no moisture anywhere on the cheese. I do not dab the moisture off with paper towels or any of that. I just air/fan dry the cheese and then vac pack.
I want to get into waxing my cheese, especially the stuff that I plan on aging as it will age/keep much better than the vacuum packing.
There are a fair amount of posts under cold smoking section on smoked cheese, FYI.