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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: qdog1955 on April 09, 2015, 12:50:02 PM

Title: hot pepper sauce in cheese ?
Post by: qdog1955 on April 09, 2015, 12:50:02 PM

  One of my favorite ways to eat cheese, is with a good pepper sauce  slathered on it.  So, has any one tried to infuse or soak or marinate any cheese with pepper sauce. The big problem, as I see it, is the Ph---around 3.0----have been trying to change the Ph by adding some water and baking soda-----the flavor is still good, but gets real salty. Any thing else that might raise the Ph with out as much saltiness?---or without changing the flavor much.  Any ideas on what would be a good ph to use, that won't harm the cheese? Or do you think this is just a bad idea.
   When I say a good pepper sauce---I don't mean just "HEAT" I refer to a good flavor, mostly.
Qdog

Title: Re: hot pepper sauce in cheese ?
Post by: Sweet Leaves Farm on April 09, 2015, 02:46:56 PM

Could you find a recipe for the dry ingredients and use that as a rub?

Title: Re: hot pepper sauce in cheese ?
Post by: Al Lewis on April 09, 2015, 03:23:50 PM

I've used calcium carbonate to change the PH of wine to wash colby with it.

Title: Re: hot pepper sauce in cheese ?
Post by: qdog1955 on April 09, 2015, 03:59:54 PM

  Jennifer-----I've tried rubs and they can be good----just don't have that same flavor as a fermented pepper sauce---the problem of course is all the vinegar that also adds to the flavor, but then causes the ph problem.
 Al----I'm not familiar with using calcium carbonate to change wine ph----to busy drinking the wine :)----actually I never even thought about wine ph----does it take much? and does it change the flavor very much?

Title: Re: hot pepper sauce in cheese ?
Post by: Al Lewis on April 09, 2015, 05:57:35 PM

No to both.  I used it to do a colby I washed in merlot.