Smoking Provolone and Mozzarella

[Jeff R MA]

Hi

Have smoked gouda and cheddar. I used a 12" tube and pellets -3 hours . Kept in bag overnight and sealed for 4-5 weeks. I came out awesome!

Now I want to try some softer cheeses like provolone and mozzarella. What is the method? Less time in the smoker? Same? What about storage before eating? How long?

still use vacuum sealer?

Thanks in advance

Jeff