I decided to do a kicked up Butterkäse using Cumin seeds. The basic recipe I follow is from Cheesemaking.com adjusted for a three gallon make and added Cumin seeds. I used raw milk and no Calcium Chloride. I used one tablespoon of Cumin seeds soaked in hot water but did not add the soaking liquid to the curds as I didn't want the Cumin to overtake the mild flavor of the Butterkäse. I really like the end result and plan on making more.
I had some mold contamination issues as you can see below. Some PR and others made home on the rind. I admit I didn't wash very often but those colorful rinds are entertaining. lol
The following pictures show just after the pressing, fresh from the cave after six weeks, washed up and finally cut.
Looks like a fun and tasty one.
Looks good. How'd it taste?
Quote from: Stinky on February 26, 2017, 09:02:29 PM
Looks good. How'd it taste?
Quite good. The Cumin taste hits when you bite a seed. The cheese is mild with just a hint of alpine and has a creamy feel in the mouth.
Nice cheese! Looks delicious
Although I must admit that cumin is not one of my favorite flavors I still appreciate a fine looking cheese and respect the tastes of others. AC4U for your outstanding Cumin Butterkase cheese John!
Sweet looking cheese, John.
Have a cheese. :)
-Boofer-
Thanks everyone. The family devoured the cheese and it is no more. That is a good sign. :)
AC4Y Duntov, I love cumin in cheese. You are right it is important to have the flavours balance.
John