Anyone ever rolled cheese in rub before smoke?

[dave17a]

Seen someone do it on another forum. Looked good, sounds good.

 

[chef jimmyj]

Never thought of it but sounds good...JJ

 

[wade]

I often roll cheese in fresh herbs - never a rub though. If you try it let us know how it turns out.

 

[dave17a]

 
I often roll cheese in fresh herbs - never a rub though. If you try it let us know how it turns out.

You first. Ha. Might try a couple later. Herbs sounds great. What kind of herbs on what kind of cheese Wade?

 

[handymanstan]

Sounds interesting,  Do you think the 2 week to 2 year wait being vac paced would cause the rub to penetrate the cheese more?

Stan

 

[dave17a]

 
Sounds interesting,  Do you think the 2 week to 2 year wait being vac paced would cause the rub to penetrate the cheese more?

Stan

Dunno. What if you scored the cheese just a hair or better yet score halfway here and there.

 

[handymanstan]

I don't see a benefit of smoking the rub on the cheese at low temps just smoke the cheese then add the rub before sealing.  Cinnamon and sugar rub might make the kids like it.  I will have to try some different rubs on smoked cheese I have and see what that's like.

Stan

 

[chef jimmyj]

@Stan...Cheese, Butter, Pork Fat, and saturated fats in general, pickup smells/flavors at any point they contact them. Rubbing before and after will give the strongest flavor. Once had several cheeses inclucing a selection of Blue's wrapped in butcher paper in a covered tote for a demo. Two days later opened them all up and several of the fatty semi-soft cheeses had a bit of blue funk to them...JJ

 

[handymanstan]

Thank you Chef JJ.   I am going to try smoked rubbed cheese a few different ways.  Last night I tried a couple rubs sprinkled on some smoked cheddar and it's good but to salty for me so I will have to make rubs with less salt.  Herbs sound good too ( Thanks Wade ) and i want too try some of that also.  One of the best things about this site is all the ideas.

Stan

 

[dave17a]

 
@Stan...Cheese, Butter, Pork Fat, and saturated fats in general, pickup smells/flavors at any point they contact them. Rubbing before and after will give the strongest flavor. Once had several cheeses inclucing a selection of Blue's wrapped in butcher paper in a covered tote for a demo. Two days later opened them all up and several of the fatty semi-soft cheeses had a bit of blue funk to them...JJ

Guess hard cheese would be best. Rubs minus the salt, cause of the salt in cheese? Dunno, maybe just herbs. Oregano feels best for now on Mozzerella?  Let's keep going. I am not a chef by all means, but this could get good.

 

[dirtsailor2003]

I rub the cheese with ground hatch chiles sometimes. Then vac pack, gives the cheese a nice punch!

 

[handymanstan]

Would the herbs have to be dried or would fresh herbs go bad during the vac-pac time?  If fresh herbs are used what would be needed to be safe and not get nasties.

Stan

 

[chef jimmyj]

Fresh herbs can be pureed and used as a marinade for a couple of days then wiped off. They would spoil vac-packed for a long period. However dry herbs at the would be fine for dryer cheese, fresh Mozz, not so much....JJ

 

[handymanstan]

Thanks again JJ, I kind of thought the same that the moisture in the herbs would be bad to vac. 

I have wintergreen plants under my apple tree and think a wintergreen cheddar might be good. I am worried about nasty things on the plants though. 

I think store bought dried herbs would be safe but fresh herbs scare me. 

When making a marinade should I heat to 140* or would dehydrating in a dehydrator to 150* or so kill off everything I worry about.

  Lots of birds and squirrels in that tree during the summer doing their thing. 

When I make tea out of the wintergreen I pick the leaves and wash in cold water ( should I be using soap too or some other disinfectant )then dry in dehydrator.  I use boiling water to make the tea so I don’t worry about nasties.  

Stan

 

[wade]

 
Would the herbs have to be dried or would fresh herbs go bad during the vac-pac time?  If fresh herbs are used what would be needed to be safe and not get nasties.

Stan

The best cheese to use for coating with herbs are soft cheeses like Feta, soft goats cheese or a fresh mozzarella. The Corsicans have built a national economy around these and they mainly use sheep and goats cheese - though I have also used buffalo cheese quite successfully. While in Corsica I spent time with some cheese producers there and they use a mixture of fresh and dried herbs for the coating. Hard herbs like rosemary they simply chop finely and use fresh -  whereas soft herbs like basil and oregano they dry before chopping and using. Different farms use signature herb blends to make their product unique. These herb coated cheeses are designed to be eaten quickly and not for maturing for long periods. They are usually packaged in simple greaseproof paper wrappers however some of the larger commercial brands do shrink wrapped in plastic.

I have created some very reasonable approximations to the cheese I have eaten over in Corsica using a mix of fresh and dried herbs from the garden. They taste divine but they do need to be kept chilled so I would not recommending trying to either smoke them or to age them.

Give it a go - it is very quick and simple to do. Adding this creamy herby cheese to a cheeseboard alongside some lovely aged home smoked cheddar provides a beautiful contrast.

 

[dave17a]

 
The best cheese to use for coating with herbs are soft cheeses like Feta, soft goats cheese or a fresh mozzarella. The Corsicans have built a national economy around these and they mainly use sheep and goats cheese - though I have also used buffalo cheese quite successfully. While in Corsica I spent time with some cheese producers there and they use a mixture of fresh and dried herbs for the coating. Hard herbs like rosemary they simply chop finely and use fresh -  whereas soft herbs like basil and oregano they dry before chopping and using. Different farms use signature herb blends to make their product unique. These herb coated cheeses are designed to be eaten quickly and not for maturing for long periods. They are usually packaged in simple greaseproof paper wrappers however some of the larger commercial brands do shrink wrapped in plastic.

I have created some very reasonable approximations to the cheese I have eaten over in Corsica using a mix of fresh and dried herbs from the garden. They taste divine but they do need to be kept chilled so I would not recommending trying to either smoke them or to age them.

Give it a go - it is very quick and simple to do. Adding this creamy herby cheese to a cheeseboard alongside some lovely aged home smoked cheddar provides a beautiful contrast.

Now we are getting deep. Opened a can of worms and is getting informatly good.

 

[handymanstan]

I'm glad you did Dave....One more question please.  Will the sugar in a rub effect the cheese over time sealed?  Maybe reduce salt and sugar?

Stan

 

[wade]

 
I'm glad you did Dave....One more question please.  Will the sugar in a rub effect the cheese over time sealed?  Maybe reduce salt and sugar?

Stan

I think you will have to do some trials to see. Many hard cheeses like Cheddar already have a significant salt content and so I would be careful about adding much more salt. Also, I have not tried it but I do not like the thought of the taste of cheese with added sugar - I am willing to be converted though on this one if someone can vouch that it tastes OK...

I would suggest that to begin with you make your favourite rub mix with just the herbs and spices (without any of the sugar or salt) and see how that turns out. Try it both smoked and unsmoked too. I think either should work out OK and I will give it a go this weekend. I will also try a small batch with both sugar and salt included and let you know how they all turn out.

 

[wade]

Cheese bought and rub and herbs mixed. Will put up a Q-View soon.

 

[handymanstan]

 
Cheese bought and rub and herbs mixed. Will put up a Q-View soon.

  Are you smoking it?