Hot Habanero Cheddar

[John@PC]

It would be a shame to expend so much time and energy---only to find the end product unbearable. Like my 15#'s of sausage.

Ouch!  Thanks for the warnings.  I was going to just use the extract starting with a toothpick dipped into it, dipping it back into a "control" (maybe some red kidney beans cause I love hot chili).  I've also got a gram scale so could actually do some testing.  I don't plan to mess with the whole peppers - we've got a boatload of jalapenos that have good taste and heat but I like to see, aside from the heat, what the base flavor is. 

By the way qdog, do you have any meat (sausage, aging meat, etc.) forums to recommend?  I just joined a smokingmeatforums.com and it's great.  Not as good as CF of course  but does have some serious "meat porn".

[qdog1955]

  I'm with you John---I LIKE SOME HEAT----but not if you have to give up the flavor----Or your nerve endings----I personally think the Jalapeno is the best combo.
As far as the Smoking meat forum-----I haven't found any better site-----just like I haven't found any better cheese site.

Qdog

[John@PC]

I did end up buying the "Reaper" pepper sauce @ $10/oz.  I just gave it to my youngest son for his birthday so being a brave 25 yr. old opened it, dipped a round toothpick and dipped it about 1/4"  (probably 1 microgram at most) and did a taste test about 1 hr. ago. Touch and go for awhile but he's recovering nicely .   Me being older and wiser took my toothpick, dipped it in a quarter inch and mixed it into 2 oz. of tap water thinking "ain't no way" this would be hot or even noticible.  Took a sip and it tasted like water until about 5 sec. later and then it hit.  Not super hot but noticeable and more than expected. 

My son is going to let me conserve some of this nitro glycerine Reaper sauce and will do a cheese with it. 

By the way it did have a good flavor, but my son recommended that I just grow some habeneros and don't risk a five-alarm fire at the house!

[pastpawn]

I did end up buying the "Reaper" pepper sauce @ $10/oz.  I just gave it to my youngest son for his birthday so being a brave 25 yr. old opened it, dipped a round toothpick and dipped it about 1/4"  (probably 1 microgram at most) and did a taste test about 1 hr. ago. Touch and go for awhile but he's recovering nicely .   Me being older and wiser took my toothpick, dipped it in a quarter inch and mixed it into 2 oz. of tap water thinking "ain't no way" this would be hot or even noticible.  Took a sip and it tasted like water until about 5 sec. later and then it hit.  Not super hot but noticeable and more than expected. 

My son is going to let me conserve some of this nitro glycerine Reaper sauce and will do a cheese with it. 

By the way it did have a good flavor, but my son recommended that I just grow some habeneros and don't risk a five-alarm fire at the house!

The hottest hot sauce I ever had was Da Bomb Ground Zero.  Made me puke. 

BTW, this hot habanero cheese was a scorcher.  Too many peppers.  It's very tastey, but needs to be eaten on something (burger, nachos).  I'll cut some over the wkend and get some more pics up here to close the loop this thread.

[pastpawn]

... and after aging for 2+ years...

Friends and I ate half a wheel of this on crackers.  It was dry and dank and spicy!  We all loved it. 

[GortKlaatu]

You deserve AC4U for waiting for 2 years and for the success.

[5ittingduck]

Good effort
Have another cheese!