The wife wants a jalapeno cheddar and Carroll's book has one for a stirred curd, but I'd rather do a trad cheddar if I can. Is this do-able? I boiled the jalapenos and drained the bit of water into the milk, its ripening with some buttermilk culture right now.
Would I add the chopped jalapenos right before I load the mold, or during the initial curd cooking stage? I'm leaning toward the latter.