Cold smoked some cheeses this weekend for the first time many different types, and have read it needs to rest for 2 to 3 weeks but some one had said fresh mootzerella can be eaten immediatly. All the cheese came out looking good so I tried the mootzerella and it was terrible. Now I am not sure if that cheese wasn't good for smoking or did I do something wrong and will all the cheese be bad. Any comments about that type of cheese or similar results? I will be trying Lox for the first time tomorrow and hope to have better results. Any pointers would be much appreciated. Thanks again for everyone's help.