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Author Topic: Wasabe Edam  (Read 1519 times)

Brie

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Wasabe Edam
« on: August 12, 2010, 02:19:08 AM »
I don't enjoy plain Edam, but have started adding some flavorings that make it a wonderful cheese. This is a Wasabe Edam. Followed the recipe on this site and added Wasabe powder (2 tsp) to the curd before pressing. Aged for 60 days, and the flavor was quite good--not overpowering.
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Offline Boofer

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Re: Wasabe Edam
« Reply #1 on: August 12, 2010, 06:53:33 AM »
Looks delicious. Not too much heat, huh?

At 2 tsp Wasabe, how much milk did you start with?

-Boofer-
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Brie

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Re: Wasabe Edam
« Reply #2 on: August 13, 2010, 12:45:20 AM »
2 gallons. I don't know that I'd add any more--just the right touch of a different taste.
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Offline DeejayDebi

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Re: Wasabe Edam
« Reply #3 on: August 14, 2010, 11:16:32 PM »
Interesting choice Brie. Edam is kind of blah I usually just eat it with my horseradish dijon style mustard. Never thought to add it t the cheese. Good job!
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