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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: Schnecken Slayer on December 31, 2012, 09:19:49 AM

Title: Green Peppercorn Cheese - What should I make?
Post by: Schnecken Slayer on December 31, 2012, 09:19:49 AM
I was going to do a Caerphilly next or the two mustard seed Gouda and mentioned this to the other half.
She said they both sound good why don't you make a green peppercorn cheese.

Hence the dilemma.  I am currently leaning towards a Monterey Jack style... Any suggestions appreciated.
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Tomer1 on December 31, 2012, 03:29:19 PM
A washed curd cheese (edam, gouda, tomme variant) is a great combo with crunchy stuff which contrast the elastic texture.
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Schnecken Slayer on December 31, 2012, 05:20:24 PM
The green peppercorns are in brine and not overly crunchy.
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Tomer1 on December 31, 2012, 06:27:01 PM
Oh... how do they taste them? a bit like capers?
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Al Lewis on December 31, 2012, 06:52:14 PM
Was wondering about that.  Not much fun crunching down on a hard peppercorn. LOL  Sounds like a great cheese though. Never made pepperjack, yet. ;D
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Tomer1 on December 31, 2012, 07:03:14 PM
Accually, I had a 3 years aged pecorino with black pepper corn bits from toscany.  It was spicey as hell given both spice and age.  but it was very tasty on food such as pasta, rissoto and what ever you would use an aromatic melting cheese on.
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Schnecken Slayer on December 31, 2012, 09:19:38 PM
Oh... how do they taste them? a bit like capers?
It's hard to describe but it is definitely a big pepper taste. The tins are about 1/2" high by 2"across.

You don't need many. I use about 1/2 can when doing pepper steak for me and Helen
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Al Lewis on December 31, 2012, 11:10:44 PM
I thought you used pink peppercorns for steak.  Although the real pink ones are poisonous there is a red substitute they sell these days.  Anyone ever thought about trying one with piper longum?

http://www.starwest-botanicals.com/organic-long-pepper-whole-4-oz.html?utm_source=froogle&utm_medium=feed&gclid=CJnHh-fhxbQCFQhyQgodZQYAQQ#tabs (http://www.starwest-botanicals.com/organic-long-pepper-whole-4-oz.html?utm_source=froogle&utm_medium=feed&gclid=CJnHh-fhxbQCFQhyQgodZQYAQQ#tabs)
Title: Re: Green Peppercorn Cheese - What should I make?
Post by: Schnecken Slayer on January 01, 2013, 12:55:04 AM
Using green peppercorns may just be an Aussie thing.
No, I guess not.... http://www.seriouseats.com/recipes/2011/10/sauced-green-peppercorn-pan-sauce-recipe.html# (http://www.seriouseats.com/recipes/2011/10/sauced-green-peppercorn-pan-sauce-recipe.html#)

The long peppers sound interesting. Something else to keep an eye out for in the specialty stores.