Author Topic: When to add smoked paprika  (Read 3258 times)

DoctorCheese

  • Guest
When to add smoked paprika
« on: January 21, 2017, 08:50:27 PM »
When do I add smoked paprika to my cheeses rind?

Duntov

  • Guest
Re: When to add smoked paprika
« Reply #1 on: January 21, 2017, 09:09:04 PM »
As-soon-as the cheese is dry enough.  Just add the paprika to olive oil and wipe. 

DoctorCheese

  • Guest
Re: When to add smoked paprika
« Reply #2 on: January 21, 2017, 09:44:05 PM »
As-soon-as the cheese is dry enough. 
Does dry enough mean after I air dry the cheese and before it goes in the cave? Like, touch dry?

Duntov

  • Guest
Re: When to add smoked paprika
« Reply #3 on: January 21, 2017, 10:47:34 PM »
As-soon-as the cheese is dry enough. 
Does dry enough mean after I air dry the cheese and before it goes in the cave? Like, touch dry?

Correct.

Offline Al Lewis

  • Old Cheese
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Re: When to add smoked paprika
« Reply #4 on: January 21, 2017, 11:51:40 PM »
Looks like this when it's done. :o  Minus the basket weave of course.  That comes from the mold. ;D
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Ananke

  • Guest
Re: When to add smoked paprika
« Reply #5 on: June 13, 2017, 04:43:14 PM »
Resurecting this old post as that cheese looks amazing.

Does the smoked paprika flavour the cheese or would I need to add some to the curds too?

DoctorCheese

  • Guest
Re: When to add smoked paprika
« Reply #6 on: June 13, 2017, 06:41:49 PM »
Resurecting this old post as that cheese looks amazing.

Does the smoked paprika flavour the cheese or would I need to add some to the curds too?
I am not sure if you are asking me or Al, but my cheese had a rather low profile so the smokey paprika was able to permeate the paste better. If you want a significant flavor of the paprika in your cheese, then I would advise adding some in to the curds right before pressing. You could then also put more on the rind.

Ananke

  • Guest
Re: When to add smoked paprika
« Reply #7 on: June 13, 2017, 06:48:43 PM »
Thanks for the reply Doctor, I'll be trying that.  I love the idea of smoked paprika flavouring.

lovinglife

  • Guest
Re: When to add smoked paprika
« Reply #8 on: June 14, 2017, 01:31:59 PM »
OHHH if you sprinkle it in your curds then press it would make a beautiful marbling look, I may have to try that myself.  I made a red wine infused cheese and after it was pressed it was so pretty, and it tasted good too!

mobius

  • Guest
Re: When to add smoked paprika
« Reply #9 on: August 19, 2017, 08:48:03 PM »
Sounds yummy AND beautiful!

5ittingduck

  • Guest
Re: When to add smoked paprika
« Reply #10 on: August 19, 2017, 10:33:16 PM »
Work out how much you use carefully if you are mixing it in.
If you add too much it gets quite bitter.