A cheese as well Boofer! You say you clear water washed the horseradish. I assume you did that to raise the pH? Could you also add a portion of water and drain and repeat until you hit your target? I would love to try to make this but there is no way I could wait a WHOLE year, but if I did I would have to do some sampling in-between .
Thanks for the cheeses guys.
I washed with water but also adjusted with a touch of baking soda to raise the pH from around 3 to 5.62. I waited while the horseradish pH stabilized.
Well, there was a degree of anticipation over that year, but I was able to work through it by focusing on Wensleydale, Tilsit, Saint Paulin, and Montasio.
-Boofer-