Cold smoked cheese - rubs and binders

[Wood Chunk Chick]

Hello, all

I have been interested in using rubs on my smoked cheese. I'd like to know what you use/add to your cheese, when you add it, how you add it, and if using binders - what do you use?

• I am confused as to whether to get the cheese to room temp, then apply rub
  • Cold?
  • Before or after the smoke?
• Do I use a binder?
  • If so, do you have preferences for binder used to cheese and rub? (One of the ones I'd thought about was taking a gouda and putting honey and either cracked peppercorn or maybe a hot paprika)
• Do I roll it/press it into the cheese only?

I've been mulling it around in my head a LOT and would love your ideas, experience, and inspiration

Lisa

 

[BigW.]

I let the cheese get to room temp. Helps with condensation. I've seen some folks here add black pepper or red pepper flakes but have not tried it. Spices should stick easily to the cheese at room temp.

 

[doubles shooter]

I tried putting crushed red pepper on some to try. It was a huge hit with everyone. Enough heat to notice, but not enough to make you cry.
I let the cheese sit at room temp for about a half hour out of the smoker. I put the pepper flakes on a paper plate and pressed all sides of the cheese into it. I didn't use a binder. Just the stickiness of the cheese. Then it went into the chamber vac and into the fridge. I sampled some after aging 2 months. I don't know what took me so long to try making this. The pressure from the vacuum sealer laminated the pepper flakes to the cheese.