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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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Green Peppercorn Cheese - What should I make?
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Topic: Green Peppercorn Cheese - What should I make? (Read 2887 times)
Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Green Peppercorn Cheese - What should I make?
«
on:
December 31, 2012, 09:19:49 AM »
I was going to do a Caerphilly next or the two mustard seed Gouda and mentioned this to the other half.
She said
they both sound good
why don't you make a green peppercorn cheese.
Hence the dilemma. I am currently leaning towards a Monterey Jack style... Any suggestions appreciated.
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-Bill
One day I will add something here...
Tomer1
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Re: Green Peppercorn Cheese - What should I make?
«
Reply #1 on:
December 31, 2012, 03:29:19 PM »
A washed curd cheese (edam, gouda, tomme variant) is a great combo with crunchy stuff which contrast the elastic texture.
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Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Re: Green Peppercorn Cheese - What should I make?
«
Reply #2 on:
December 31, 2012, 05:20:24 PM »
The green peppercorns are in brine and not overly crunchy.
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-Bill
One day I will add something here...
Tomer1
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Re: Green Peppercorn Cheese - What should I make?
«
Reply #3 on:
December 31, 2012, 06:27:01 PM »
Oh... how do they taste them? a bit like capers?
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Green Peppercorn Cheese - What should I make?
«
Reply #4 on:
December 31, 2012, 06:52:14 PM »
Was wondering about that. Not much fun crunching down on a hard peppercorn. LOL Sounds like a great cheese though. Never made pepperjack, yet.
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Tomer1
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Re: Green Peppercorn Cheese - What should I make?
«
Reply #5 on:
December 31, 2012, 07:03:14 PM »
Accually, I had a 3 years aged pecorino with black pepper corn bits from toscany. It was spicey as hell given both spice and age. but it was very tasty on food such as pasta, rissoto and what ever you would use an aromatic melting cheese on.
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Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Re: Green Peppercorn Cheese - What should I make?
«
Reply #6 on:
December 31, 2012, 09:19:38 PM »
Quote from: Tomer1 on December 31, 2012, 06:27:01 PM
Oh... how do they taste them? a bit like capers?
It's hard to describe but it is definitely a big pepper taste. The tins are about 1/2" high by 2"across.
You don't need many. I use about 1/2 can when doing pepper steak for me and Helen
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-Bill
One day I will add something here...
Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Green Peppercorn Cheese - What should I make?
«
Reply #7 on:
December 31, 2012, 11:10:44 PM »
I thought you used pink peppercorns for steak. Although the real pink ones are poisonous there is a red substitute they sell these days. Anyone ever thought about trying one with piper longum?
http://www.starwest-botanicals.com/organic-long-pepper-whole-4-oz.html?utm_source=froogle&utm_medium=feed&gclid=CJnHh-fhxbQCFQhyQgodZQYAQQ#tabs
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Making the World a Safer Place, One Cheese at a Time!
My Food Blog
and
Videos
Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Re: Green Peppercorn Cheese - What should I make?
«
Reply #8 on:
January 01, 2013, 12:55:04 AM »
Using green peppercorns may just be an Aussie thing.
No, I guess not....
http://www.seriouseats.com/recipes/2011/10/sauced-green-peppercorn-pan-sauce-recipe.html#
The long peppers sound interesting. Something else to keep an eye out for in the specialty stores.
«
Last Edit: January 01, 2013, 01:41:19 AM by Schnecken Slayer
»
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One day I will add something here...
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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Problems - Questions - Problems - Questions?
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Green Peppercorn Cheese - What should I make?