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?