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Why the wait?

post #1 of 6
Thread Starter 
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
Pepper Jack
Moz. sticks
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?
post #2 of 6

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!

post #3 of 6

"Your patience will be rewarded,"


--Alton Brown

post #4 of 6

Like Les Said, "It Works"

post #5 of 6

Licking an Ash Tray.....Ha Ha Ha Ha  !!!!th_What_NO_QVIEW.gif

post #6 of 6

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

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