AK1 got me to thinkin.
I usually cold smoke cheese for about 3 hours. I like the flavor and I usually get good color. I vacuum seal and leave it alone for a minimum of 2 weeks, oftentimes 6 months to a year. Just had some 2 year old cheddar that was outstanding.
What's the difference between smoking for 3 hours vs. 12 hours?
Please don't reply with, "It's smokier." I get that. But is the flavor that much more different? For those of you who can offer a comparison, what do you think?
Thanks for looking.