When to add smoked paprika

[DoctorCheese]

When do I add smoked paprika to my cheeses rind?

[Duntov]

As-soon-as the cheese is dry enough.  Just add the paprika to olive oil and wipe. 

[DoctorCheese]

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]

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.

[Al Lewis]

Looks like this when it's done. :o  Minus the basket weave of course.  That comes from the mold. ;D

[Ananke]

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]

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]

Thanks for the reply Doctor, I'll be trying that.  I love the idea of smoked paprika flavouring.

[lovinglife]

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]

Sounds yummy AND beautiful!

[5ittingduck]

Work out how much you use carefully if you are mixing it in.
If you add too much it gets quite bitter.