Why the wait?

Discussion in 'Cheese' started by rancid crabtree, Apr 8, 2011.

  1. Aside from making the cheese taste better, what is actually taking place with the waiting time on smoked cheese? I smoked my first cheese last night

    Cheddar

    Swiss

    Pepper Jack

    Moz. sticks

    Curds

    I couldnt help myself and sampled a curd. It was like licking an ash tray. I understand that all these cheeses will be much improved after two weeks but I dont understand how or why. What chem reaction or other process is taking place during the two week rest period that makes it taste better?
     
  2. les3176

    les3176 Master of the Pit

    I am not a chemist nor have i tried to find out why this works...it just does!! It takes time for the smoke to mellow out and not be so overpowering.If you find the anwser let us know!
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    "Your patience will be rewarded,"

    --Alton Brown
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Like Les Said, "It Works"
     
  5. roller

    roller Smoking Guru SMF Premier Member

    Licking an Ash Tray.....Ha Ha Ha Ha  !!!![​IMG]
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    I tried some right away after I smoked it and then waited two weeks and.............well you will find out. :)
     

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