Description
Cheese is smoked then aged to develop smoky phenolic flavors and a protective film.
Technical
During smoking, volatile phenols such as guaiacol and cresol adsorb onto the protein‑fat matrix and form covalent bonds with casein and whey proteins, creating a moisture‑reducing film. Concurrent Maillard‑like reactions generate melanoidins that deepen color and flavor. Subsequent aging at cool temperatures allows enzymatic proteolysis while the smoke‑derived film limits mold growth and moisture loss.
Science
Primary Reaction
Phenolic adsorption and Maillard‑like browning reactions
Sensory Profile
Aroma ()
smokywoodynuttyearthycaramelizedtoastedleathery
Origin & History
Civilization
Scandinavian peoples