I had dill seeds and lots of extra milk in February this year. Inspired by posts on here (Danbo using cumin seeds) and recipes like Caldwell's seeded cheese, I decided to try dill seed since I like the flavor.
I chose to add the dill seeds to an appenzeller make.
I boiled the seeds and added the seeds and the cook water to the curds after draining the whey.
I am pleased with how the cheese looks. Washing 2x a week with white wine brine kept blue mold to a minimum and created a lovely reddish color on the rind. Interestingly, the rind of the dill seeded cheeses was prettier than those without the seeds.
I was concerned about the dill seeds creating openings for blue mold entry- and that did happen! Although not nearly to the extent I had feared. The knit was good and the molds didn't travel too far into the cheese.
The cheese itself could have used more salt/flavor. However this cheese is fantastic melted on a piece of homemade bread! The flavor of the dill seeds is delicious if you like dill seeds.
So I loved the flavor but a friend of mine did not care for it. It reminded me very much of a caraway rye flavor mixed with dill flavor.
