Pepper Havarti

[Scarlettbri12]

Following Scasnerkay's lead, I decided to make a pepper cheese. Opted for havarti and loosely followed Caldwell's recipe. Peppers were from the garden, a mix of red serranos and red black cobras. Hoping for some heat, and planning to age out a minimum of 2 months!

[Jeannie]

Havarti look wonderful.  Did you do anything special to your peppers to get the ready for the cheese? Did you have to dry them out?

[Scarlettbri12]

Thank you!! I didn't dry the peppers, but I did boil them for 10 minutes in 1 cup of purified water. I also used the strained water as an infusion to hopefully add a bit more heat to the cheese.

[John@PC]

Nice result and pretty waxing.  ACforU.

[Scarlettbri12]

Just thought I would follow up with this one. Sadly I have no pictures of it ripened, but if you'd like to, imagine a cheese that looks very similar to the original photos