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Paprika – Pepper – Smoked Cheese

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Paprika – Pepper – Smoked Cheese

The perfect paprika – pepper – smoked cheese recipe with a picture and simple step-by-step instructions.

  • 200 g Emmental
  • 200 g Gauda
  • 2 teaspoon Colorful pepper from the mill
  • 4 teaspoon Sweet paprika

Preparation…

  1. Cut the cheese into small blocks. Mix the pepper and paprika on a plate. Now press the cheese blocks into the spice mixture from all sides.

Smoking …

  1. Bring the smoking flour to smolder and hang the cheese in the smoke for about 8 hours. The temperature should not exceed 28 degrees.
Dinner
European
paprika – pepper – smoked cheese

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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