Cumin Butterkäse

[Duntov]

I decided to do a kicked up Butterkäse using Cumin seeds.  The basic recipe I follow is from Cheesemaking.com adjusted for a three gallon make and added Cumin seeds.  I used raw milk and no Calcium Chloride.  I used one tablespoon of Cumin seeds soaked in hot water but did not add the soaking liquid to the curds as I didn't want the Cumin to overtake the mild flavor of the Butterkäse.  I really like the end result and plan on making more.

I had some mold contamination issues as you can see below.  Some PR and others made home on the rind.  I admit I didn't wash very often but those colorful rinds are entertaining.  lol

The following pictures show just after the pressing, fresh from the cave after six weeks, washed up and finally cut.

[DoctorCheese]

Looks like a fun and tasty one.

[Stinky]

Looks good. How'd it taste?

[Duntov]

Looks good. How'd it taste?

Quite good.  The Cumin taste hits when you bite a seed.  The cheese is mild with just a hint of alpine and has a creamy feel in the mouth.

[nccheesemike]

Nice cheese! Looks delicious

[Al Lewis]

Although I must admit that cumin is not one of my favorite flavors I still appreciate a fine looking cheese and respect the tastes of others.  AC4U for your outstanding Cumin Butterkase cheese John!

[Boofer]

Sweet looking cheese, John.

Have a cheese.

-Boofer-

[Duntov]

Thanks everyone.  The family devoured the cheese and it is no more.  That is a good sign.   

[john H]

 AC4Y Duntov, I love cumin in cheese. You are right it is important to have the flavours balance.

John