One of my favorite ways to eat cheese, is with a good pepper sauce slathered on it. So, has any one tried to infuse or soak or marinate any cheese with pepper sauce. The big problem, as I see it, is the Ph---around 3.0----have been trying to change the Ph by adding some water and baking soda-----the flavor is still good, but gets real salty. Any thing else that might raise the Ph with out as much saltiness?---or without changing the flavor much. Any ideas on what would be a good ph to use, that won't harm the cheese? Or do you think this is just a bad idea.
When I say a good pepper sauce---I don't mean just "HEAT" I refer to a good flavor, mostly.
Qdog