Author Topic: When to add smoked paprika  (Read 368 times)

Offline DoctorCheese

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When to add smoked paprika
« on: January 21, 2017, 02:50:27 PM »
When do I add smoked paprika to my cheeses rind?
I am a cheese loving college student headed towards a PhD in Neuroscience working with what I have to produce some yummy morsels. Advice is always welcome!

Online Duntov

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Re: When to add smoked paprika
« Reply #1 on: January 21, 2017, 03:09:04 PM »
As-soon-as the cheese is dry enough.  Just add the paprika to olive oil and wipe. 
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Offline DoctorCheese

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Re: When to add smoked paprika
« Reply #2 on: January 21, 2017, 03:44:05 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?
I am a cheese loving college student headed towards a PhD in Neuroscience working with what I have to produce some yummy morsels. Advice is always welcome!

Online Duntov

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Re: When to add smoked paprika
« Reply #3 on: January 21, 2017, 04:47:34 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.
The Rinds, they are a changin. 
- John

Offline Al Lewis

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Re: When to add smoked paprika
« Reply #4 on: January 21, 2017, 05:51:40 PM »
Looks like this when it's done. :o  Minus the basket weave of course.  That comes from the mold. ;D
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Offline Ananke

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Re: When to add smoked paprika
« Reply #5 on: June 13, 2017, 11:43:14 AM »
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?
The years have been kind to me, it's the weekends that done the damage.

Offline DoctorCheese

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Re: When to add smoked paprika
« Reply #6 on: June 13, 2017, 01:41:49 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.
I am a cheese loving college student headed towards a PhD in Neuroscience working with what I have to produce some yummy morsels. Advice is always welcome!

Offline Ananke

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Re: When to add smoked paprika
« Reply #7 on: June 13, 2017, 01:48:43 PM »
Thanks for the reply Doctor, I'll be trying that.  I love the idea of smoked paprika flavouring.
The years have been kind to me, it's the weekends that done the damage.

Offline lovinglife

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Re: When to add smoked paprika
« Reply #8 on: June 14, 2017, 08:31:59 AM »
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!
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