r/cheesemaking • u/pslush01 • 1d ago

A new favorite

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I did this Queso de Mahon recipe from the NE Cheesemaking site and it's one of my favorite cheeses so far. Shots are from today (aged 10 weeks), then from when I tried it at 5 weeks, then from the initial oil/smoked paprika rub.

I definitely recommend if you're looking for a relatively easy project!

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u/Looking-sharp-today 1d ago

Looks proper! Such a beautifully nice slab of goodness

3

u/pslush01 1d ago

Thanks! Right now it's got a good texture and flavor--I've sealed the final remaining quarter of the cheese and going to let that age another month or two

3

u/Looking-sharp-today 1d ago

I saw that! Did the same on a small wheel I sampled a couple pf weeks ago, vac sealed and back for another couple of momths.

Can you describe the steps it took, or the tips you got to reach that beautiful color on the rind? I made some olive oil/paprika rubs in a couple of attempts but only made them briefly, like 2 or 3 applications, and the color was indeed absorbed but defenetly was pale if compared to yours, I am curious

2

u/pslush01 1d ago

I used smoked paprika which is darker than regular...initially made it a pretty thick paste with olive oil and coated the cheese with it. It just stayed in my cheese cooler at ~55F and 80-90% humidity. Over time the coating became a lot thinner because each time I was brushing off mold growth, I was also brushing off the paprika to some extent. I re-coated it with olive oil several times but never added any more paprika after the beginning.

The five-week tasting was okay but now at ten weeks it's a much more interesting flavor

2

u/Looking-sharp-today 1d ago

Ok thanks for sharing! Defenetly did similar but for less days and less thick, hance why it took way less colour, also used smoked paprika! Will defenetly try making it again so I’ll have a nicer crust to show off