What You Need to Know
During cold smoking, phenolic compounds such as guaiacol and syringol adsorb onto the cheese surface and interact with surface proteins, forming a flavor‑binding matrix. Concurrently, phenolic acids can undergo Maillard‑like reactions with residual lactose, contributing to surface coloration and depth of flavor. The smoke condensate also creates a semi‑permeable rind that limits moisture loss and inhibits microbial growth.
The Science
Primary Reaction
Phenolic adsorption and Maillard‑like reactions with lactose