As JJ mentioned the cheese will pick up the smells and flavours of whatever they are in contact with. I am trying this with both my normal "fresh" moisture reduced and commercial dried herbs to see if there is much difference in the strength of flavour. I have not tried comparing before so it will be interesting to see.
Cheese... pickup smells/flavors at any point they contact them. Rubbing before and after will give the strongest flavor... JJ
For the cheddar I prepared one of my favourite rubs with everything apart from the salt. Yes in the end I decided to keep the sugar in just to see what it was like!
Ground black pepper
Lemon pepper
cayenne pepper
chili powder
dry mustard powder
garlic powder
Szechuan pepper
cinnamon
light brown sugar
This I sieved this over all surfaces of the cheddar slices. I only used a dusting as the favour is very intense
The soft cheeses I split into two batches. One was covered in the fresh herbs and the other with the dried herbs. The surface of the cheese is lightly coated in olive oil first to get the herbs to adhere. Fresh herbs on the left and dried herbs on the right.
Soft cheeses wrapped ready for maturing in the fridge
The cheddar has been split into two batches. Two pieces have been wrapped and will go into the fridge unsmoked (bottom) and three pieces are now in the smoker and will come out at about 9pm tonight (UK time)
There will not be much more to show for a week or so. I was contemplating putting a webcam in the fridge so that you could all stay riveted watching it mature live - however I realised you would only be able to see anything when the door was opened and the light came on...