My name is Jennifer and I hail from Fort Belvoir, in Northern VA. This year my husband and I started on a quest to learn how to make everything ourselves (ok, not everything, but a lot hehe)...he now brews his own beer, I bake my own bread, etc and now we are learning to make cheese. He has been more exposed to different cheeses than I have, I grew up in a third world country with very limited access to different types of cheeses. I believe I did not taste my first slice of cheddar until I was a teenager...since then I have been experimenting with different cheeses (and have come to the conclusion that I do not like blues or stinky cheeses...blasphemy to some, i am sure).
At the present moment we are contemplating making a caramelized onion cheddar but are debating how much caramelized onion to add...have any of you made such a cheese? In your opinion, how much caramelized onion should we add for 2 gallons? Should I puree?
Thank you for allowing me to be a part of your online community, I am sure I will learn a lot from you all and will later be able to pass that information on to others!
Proud USMC wife