Smoked Mac and Cheese question

[Slamdunk]

I'm trying to figure out why when you cold smoke cheese you have to wait several weeks for the smoke flavor to get "matured" ,while with mac and cheese the smoke flavour is good from the get go.

Any thoughts?

[La Quinta]

Slam....have you made mac and cheese with "newly" smoked cheese? If so...I can only imagine that the cream/milk takes the ash taste away?

[Slamdunk]

LQ I haven't made it yet that is why I asked the question. I see posts saying that smoked mac and cheese is very good but I just couldn't figure out why the cheese wouldn't taste like the proverbial ash tray.

[rdevous]

 
The cheese used in the recipe has been smoked months ago and cured in vacuum seal bags then shredded to use in the baked mac-n-cheese casserole dish. 

 
Ray
 
 

[ghost9mm]

 
The cheese used in the recipe has been smoked months ago and cured in vacuum seal bags then shredded to use in the baked mac-n-cheese casserole dish. 

 
Ray
 
 

X2

[La Quinta]

Ya gotta wait on the cheese if you do it yourself...it's just a rite of passage...but you can always buy smoked cheese but...kinda communist really!!!  ;D

[Slamdunk]

The light finally went on!! The cheese used was smoked cheese - sometimes I can't see the forest because of the trees  ::) ::)

[La Quinta]

We've all been there!!!  :D I know I have...to many times!!!  ;D

[rdevous]

 
Believe me...........you DO NOT want to see my forehead!!!
 
 
Ray

 

[La Quinta]

I understand...Doooohhhh! Homer Simpson sums it up well!!!  :D