The duration required for infusing dairy products with smoke at low temperatures is a crucial factor affecting the final flavor profile and texture. The time spent exposed to smoke impacts the intensity of the smoky flavor and the extent to which the cheese absorbs aromatic compounds. For instance, a brie might require a shorter period than a cheddar due to its higher moisture content and delicate structure.
Precise control over the smoking period yields advantages such as preventing melting, which can occur at higher temperatures, and achieving the desired level of smoky flavor without overwhelming the inherent characteristics of the cheese. Historically, extended exposure to smoke was also a method of preservation, though this is less of a concern with modern refrigeration techniques. The method imparts unique sensory qualities that enhance culinary applications and broaden the range of palatable flavor profiles.
