Is anyone else putting rubs on cheese? I tried it on swiss and it turned out nice, will be doing more.
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I believe it was simply marvelous sweet/spicy, but I don't remember for sure.
Take the cheese out of the fridge to get it a little soft before putting on the rub. The cheese lost a little moisture during aging.
When serving I put a little salt on swiss.
I did some hot pepper jack with a roll in crushed hot peppers, no one else would eat it but me, lol, but it was good! Another time I did some swiss and some sharp cheddar with brisket rub on it with no salt in it, I did a light EVOO first to make it stick, but I got it too thick and it drooled off; what was left on it was good though. I'll have to do some more later this spring if my checks start coming in and try some different combos and document it. The only problem is my wife and kids may not like it as spicy as I do and won't eat it. Hmmmm... on second thought, is that really a problem??