Another experiment here! This is a variation on my last cheddar – basically the same recipe and process but with peppers and bacon grease.
I used the same method as the past few types of cheddar and got a clean break. The only difference being I used a gallon of milk this time as opposed to a half gallon.
- Gallon Straus Family whole milk, non-homogenized
- 1-2 teaspoon mesophilic(DS) starter
- 1 tablet rennet
After the break, I followed the typical cheddaring process:
After a couple of hours in the press, I lightly rubbed a bacon grease/spicy pepper rub on the cheese. I re-wrapped it in a fresh cheese cloth for another day in the press. The peppers consisted of habanera, jalapeño and serrano chiles. Yikes, this will be a spicy one!
After a couple of days I waxed it and put into my brand new ‘cheese cave’. Or, wine fridge I should say. I will age this a few months if I can stand the wait.