Asiago--olive oil and smoked paprika

[qdog1955]

Opened an Asiago, that was coated in olive oil and smoked paprika today-----this is young at only two months and will get re-vaced and aged out some more. This was my first make using raw milk and the first thing I noticed was the nice yellowish color----the flavor is kind of mild, but excellent----the texture is just right----the reddish out side is neat looking, but stains the cutting board and it won't come out, even with Clorox. I can't say that I an really detect any smoke flavor. I think this is a good candidate for some "real" cold smoke.
  Think I'll give myself an "Atta Boy".  I will certainly do this again, maybe with a little Lapase.
  Here's a couple pics.
Qdog

[Stinky]

Looks very nice! Take a cheese.

[Kern]

A cheese from me, also.   

[Mermaid]

Beautiful!!! Thanks for the update I was looking forward to seeing this one opened!

[OzzieCheese]

Hey Q... ACFU !

Nice looking cheese..  I'm unable to make cheese this weekend - damn cyclone no Malany Milk to use... But, this looks like a good candidate for my new cave.  Images of Cave will be posted.

-- Mal

[Kern]

----the reddish out side is neat looking, but stains the cutting board and it won't come out, even with Clorox.

Try Oxyclean or something else with sodium percarbonate as the active ingredient.  This makes hydrogen peroxide (H2O2) when wet.  H2O2 is a better bleach than NaOCl (Clorox).   

[Mermaid]

I would just get a red cutting board haha!

AC4u!!

[qdog1955]

Kern-----Ill give the oxy a try and see what happens.
Mermaid ---they actually make these cutting boards in colors for restaurants---supposed to keep meat and vegie cutting separate---  I'll get red for meat----white for cheese---green for spinach and a blue for my blue cheese.
Thanks for the thumbs up, guys and gals.
Qdog

[Al Lewis]

Smoke or not that's one beautiful cheese!  AC4U!

[bratrules1]

Thats one great looking cheese!!!

[qdog1955]

A little update-----opened this cheese Feb 19th---and re vac bagged the remainder for some further aging----the smaller piece, I just stuck back in the fridge for a little snack----did the snack thing last night, at room temp----and OH MY GOODNESS------what a difference-----the flavor improvement was immense----it was 3 or 4 times better then when opened---far and away the best cheese I have ever made. I know I have read on here about flavor improving with a little airing out-----but never expected this Immediately moved a remake near the top of the list. I suspect the raw milk in this make to be the main reason.
Qdog

[Danbo]

Mouth watering! :-)