Author Topic: Pepporchini  (Read 2327 times)

Offline Cartierusm

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« on: February 06, 2009, 07:23:35 PM »
SO I was making Parmesan today and eating a ton of pepporchinis and I though I should make a pepporchini cheddar but just use the juice. Add it after I cut the curds. I could find a food manuf in the area or a caterer that uses lot of them and go get the juice?
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Offline Likesspace

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Re: Pepporchini
« Reply #1 on: February 06, 2009, 08:55:41 PM »
Good idea Carter. I love the flavor of pepperoncini. Do you think it would be as good without the actual peppers in the cheese as well as the juice?
Regardless, you just gave me an idea for my upcoming attempt at a pepper jack. I think I'll add some of the jalepeno juice after cutting the curd for more flavor throughout the cheese.


Offline DeejayDebi

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Re: Pepporchini
« Reply #2 on: April 03, 2009, 12:12:15 AM »
I would try a few curds as an experiment - but I think you'll just get pickled cheese curds. They are pickled in the same brine as any other pickle. The pepper is what make them taste so good. I love those things too.

Offline linuxboy

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Re: Pepporchini
« Reply #3 on: April 03, 2009, 12:24:36 AM »
Yeah, I agree with Debi. Especially after aging, the flavor would dissipate. If you add in bits of the peppers, they'll keep flavoring the cheese as it ages, like with pepper jack.

Try it and let us know. I'm curious :)
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