Hello my Paprika Jack

[paulabob]

Made using this recipe, https://www.culturesforhealth.com/learn/recipe/cheese-recipes/monterey-jack-cheese/

Aged it for a few days, then gave it a paprika / olive oil rub, and vacuum packed.

We cut it open today after a month, nice mild cheese, and it's nice that the rind is so edible.

We'll keep aging this baby, and see how it goes.  Big improvement over my last try!

[bansidhe]

It looks lovely.  Was this plain paprika, smoked, hungarian or...  ?  How far into the cheese did the flavor of the paprika permeate?

[paulabob]

I used plain Paprika.  I didn't want to overwhelm the cheese.  The flavor did not penetrate very far.  That might change with aging.  However, it was only a single oil/paprika rub, so I think that's a factor.

Very happy with it, especially as my last jack was overacidified.