Limburger cheese smoked

Ingredients for 6 servings:

• 3 cheeses, Limburger, 20% fat, 200 g/piece
• 3 Limburger cheeses, 40% fat, 200 g each
• 30 g black pepper, ground
• 5 g paprika powder, hot
• 15 g oregano
• 15 g garlic, dried
• 15 g celery leaves, dried, shredded
• 15 g onion(s), dried
• 15 g caraway seeds, ground

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Make the seasoning mixes: 1. Mix hot paprika and 15g ground black pepper. 2. Mix the remaining spices with the rest of the pepper. Now coat the fatty cheeses with Mixture 1 or as if flouring. The lean cheeses with Mixture 2. An empty, clean honey jar is suitable for mixing; add the spices and shake them. Now place the seasoning mix on a board and roll the cheeses in it. Then smoke the cheeses heavily in a smoker or in a wok with beechwood. About an hour is enough. Afterwards, warm them up a little, to just under 60°C and turn them off when they start to get slightly swollen cheeks, that’s it. Now let the cheeses cool down. Then wrap them in aluminum foil and store them in the refrigerator and eat them soon. You can also experiment with the spices. Anything goes, just not table salt, as this draws the moisture out of the cheese.