Author Topic: Green Peppercorn Cheese - What should I make?  (Read 807 times)

Offline Schnecken Slayer

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Green Peppercorn Cheese - What should I make?
« on: December 31, 2012, 03:19:49 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.
-Bill
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Offline Tomer1

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Re: Green Peppercorn Cheese - What should I make?
« Reply #1 on: December 31, 2012, 09:29:19 AM »
A washed curd cheese (edam, gouda, tomme variant) is a great combo with crunchy stuff which contrast the elastic texture.
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Offline Schnecken Slayer

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Re: Green Peppercorn Cheese - What should I make?
« Reply #2 on: December 31, 2012, 11:20:24 AM »
The green peppercorns are in brine and not overly crunchy.
-Bill
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Offline Tomer1

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Re: Green Peppercorn Cheese - What should I make?
« Reply #3 on: December 31, 2012, 12:27:01 PM »
Oh... how do they taste them? a bit like capers?
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Offline Al Lewis

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Re: Green Peppercorn Cheese - What should I make?
« Reply #4 on: December 31, 2012, 12:52:14 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. ;D


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Offline Tomer1

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Re: Green Peppercorn Cheese - What should I make?
« Reply #5 on: December 31, 2012, 01:03:14 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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Offline Schnecken Slayer

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Re: Green Peppercorn Cheese - What should I make?
« Reply #6 on: December 31, 2012, 03:19:38 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
-Bill
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Offline Al Lewis

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Re: Green Peppercorn Cheese - What should I make?
« Reply #7 on: December 31, 2012, 05:10:44 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

Offline Schnecken Slayer

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Re: Green Peppercorn Cheese - What should I make?
« Reply #8 on: December 31, 2012, 06:55:04 PM »
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: December 31, 2012, 07:41:19 PM by Schnecken Slayer »
-Bill
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