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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Tiarella on March 18, 2013, 03:51:59 AM
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This is a fun and delicious cheese. Make your favorite Caerphilly recipe and once the rind is dry enough to go into the cave rub/smear with a mix of Smoked Paprika and Olive oil. This time I used some extra fancy olive oil that my son and daughter-in-law had given me at xmass. It's olive oil with Saffron! I've got this cheese currently in a box with the lid ajar at room temp to dry the coating out a bit before I drop it to 55f degrees for a few weeks or months. I did not cheddar this cheese with salt but brined it afterwards. Some recipes call for one or the other, some for both. I decided to do it with just brining. I'm hopeful it works out well......I think I've done it this way in the past but don't want to paw through my notes to check.
I encourage others to do this. This was a favorite cheese of anyone who tried it.
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That looks interesting. Does the paprika flavour get into the cheese or does it just flavour the rind.
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A cheese to your colour adventure. Looks very appealing. Looking forward to seeing how it turns out.
- Jeff
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@ Schnecken, Honestly I don't remember because it disappeared so fast! I think the flavor was mostly on the rind with some permeation into the paste but I just know it flavored the experience of eating the cheese! i'll post a photo of the last one freshly cut open.
@ Jeff, thank you very much! I hope you'll try this with a Caerphilly and post photos too. You're so good at making them that this would be a cinch for you and it is a nice version. It makes for a different visual appeal which can be nice if giving the cheese to friends and family.
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That is a neat-looking rind. Even though the rind flavor might not seep into the innermost recesses of the cheese paste, I'm sure the olfactory senses would kick in and contribute to the overall flavor profile with the smoked paprika and saffron.
-Boofer-
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Maybe next time incorporate some with the curds or spread a line of paprica in the middle like often done with ash.
I've found that (non microbial) aromatic rinds often lose their original aroma, likely the aromatic compounds oxidize and volotile.
Maybe a week or two before opening the wheel do a fresh coat of paprica.
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Maybe next time incorporate some with the curds or spread a line of paprica in the middle like often done with ash.
I've found that (non microbial) aromatic rinds often lose their original aroma, likely the aromatic compounds oxidize and volotile.
Maybe a week or two before opening the wheel do a fresh coat of paprica.
Tomer, my first version never lost the aroma. It was great to the end and it was aged much longer than most Caerphilly.
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That looks great--I'll have to try it! Thanks for the idea.
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That looks great--I'll have to try it! Thanks for the idea.
Ooh, I hope you do try it!! I'd love to see how it works for other people. I did about three Tablespoons of smoked paprika with just enough olive oil to make a mud-like paste. it's still drying at a quite warm room temp in a box with the lid quite ajar. :). It scents my whole office!
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Hi Tiarella,
Once I get my new caerphilly make procedure working properly, I might give this ago too. Although I'm not big on herbs in cheese, this is quite different.
- Jeff
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Jeff, I look forward to seeing what you create! You're right, this is different than the usual herbs. It is a really lovely and subtle flavor. And a handsome cheese as well! :D
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Tiarella, Was this a one time rub down with olive oil and smoked paprika or was it done numerous times?
I've got my first Caerphilly in the press and want to try this if I can get my hands on some smoked paprika before caving time.
sdb
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sdb, I did it once. Not really a rub down, more of an application like icing on a cake. I did it once but dabbed at molds with a brine mix as needed and I think I might have done a plain olive oil coating at one point on my first wheel of this. Can't quite remember now. I'm not so great at keeping
meticulous any kind of notes on aging treatments. I'll get better at that. :D
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Thanks for the info Tiarella, you're a peach! :)
I totally understand about the note taking, as a novice with only a dozen or so cheeses under my belt I have enough on my hands following the make procedures and making sure I have all my ducks in a row for the next step in the make that note taking tends to take a backseat but I am improving.
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Beautiful rind Tiarella. How long did you age the one that is cut in the picture?
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Beautiful rind Tiarella. How long did you age the one that is cut in the picture?
Hi Chris,
Not sure whether my notes are clear enough.....this cheese got rather lost with no label. I think it was a Caerphilly made in last days of August, then the paprika/oil mix applied not until 10/8 and cut open at 11/18. The last two dates I'm sure of. The first one I'm not. This latest one I've done got the paprika put on immediately after drying. Join the experiment! :D
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Have some fresh made caerphilly drying at the moment. I recently purchased some nice fresh smoked paprika, and rather than waxing this cheese, I'm going to go the paprika, olive oil route. Have seen some posts about aging the cheese a few weeks first and well as applying directly after drying. What about putting the paste on and then vacumm sealing to age? This would be such a great looking cheese for the holidays.
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Not sure about the vacuum pack idea but maybe someone else has tried it? maybe Mike Richards? You could also use coconut oil instead of olive oil if you want. The one I did that way looked like aged leather after a while and it was beautifully tasty also.
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I've only vacuumed coated cheeses after cutting into them--never right after the paste was applied. The paprika with olive oil isthe most interesting of the different coated cheeses I've vacuumed...I haven't opened it yet, though, so I don't know how vacuuming will affect it.
[img width= height= alt=vacuumed paprika and olive oil coated cheese]https://scontent-b-dfw.xx.fbcdn.net/hphotos-prn2/960043_425635410895238_1244626004_n.jpg[/img]
[img width= height= alt=vacuumed paprika and olive oil coated cheese]https://scontent-a-dfw.xx.fbcdn.net/hphotos-frc3/1471262_425635407561905_1001595410_n.jpg[/img]
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That looks great--I'll have to try it! Thanks for the idea.
Ooh, I hope you do try it!! I'd love to see how it works for other people. I did about three Tablespoons of smoked paprika with just enough olive oil to make a mud-like paste. it's still drying at a quite warm room temp in a box with the lid quite ajar. :). It scents my whole office!
I'm in late on this thread. I don't have a cave yet, it's my next purchase. I'll make a few regular cearphillys to get me going into aged cheeses, but this smoked paprika cearphilly is definitely my first experimentation! It looks real good! Nice job Tiarella!!!