Green Peppercorn Cheese - What should I make?

[Schnecken Slayer]

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.

[Tomer1]

A washed curd cheese (edam, gouda, tomme variant) is a great combo with crunchy stuff which contrast the elastic texture.

[Schnecken Slayer]

The green peppercorns are in brine and not overly crunchy.

[Tomer1]

Oh... how do they taste them? a bit like capers?

[Al Lewis]

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

[Tomer1]

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.

[Schnecken Slayer]

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

[Al Lewis]

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

[Schnecken Slayer]

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#

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