I've not had luck adding horseradish to my cheeses....no matter how much horseradish I use, there is never a bite after the cheese ages.
So I'm trying a different approach--Wasabi instead of horseradish, and instead of a cup of horseradish mixed with wet curds I'm adding 60 grams of wasabi directly to the milled curds just before pressing.
This is a 5.5 pound of curd with wasabi layered like this in 4 layers.
Pressing now.
Keeping my fingers crossed.