smoked paprika

This week I decided to make a smoked washed style cheese. I based this cheese on a Muenster recipe washing in brine for the first week, then over the following 2 weeks in Marc brandy and smoked paprika wash. I'm not sure how this will turn out but so far it smells and looks great! I'm going to place it in a bag and leave for maybe 2 months to allow the smoked paprika to penetrate.



4 days of salt brine wash


2 weeks of smoked paprika and Marc brandy