I made this back in January using the basic Cheddar recipe from Cheesemaking.com with raw milk and one small jar of store bought ground horseradish that I drained well. I got some PR contamination during the drying stage just before I cream coated. Because this was a small two gallon batch, I bagged it at two months to prevent it from drying out too much.
This is the best Cheddar I have made so far. The texture is fudgy similar to the high end year old Cheddars I have have tried and properly breaks apart. The saltiness was spot on but the horseradish flavor was more subdued than I expected. Next time I will grate some fresh horseradish for a four gallon make.
An interesting idea. I like horseradish with roast beef but I hadn't considered it with cheese.
Have a cheese for your spirit of adventure as well as your successful make.
Oooo, nice. I'm a big fan of "Hot" cheeses.
Getting good horseradish here is a bit challenging. The stuff I have growing is really skinny and ropey, hard to process.
Wasabi has a very similar flavour and is quite popular as a cheese additive here.
AC4U!
Quote from: Raw Prawn on June 20, 2017, 10:42:09 PM
An interesting idea. I like horseradish with roast beef but I hadn't considered it with cheese.
Have a cheese for your spirit of adventure as well as your successful make.
Horseradish Jack cheese is very common here in the USA. Pretty much in every market along with Chile Pepper Jack. But flavored Cheddars are not so common so my motive for trying one.
My mouth is watering thinking about horseradish cheddar. Yum!
I've been down that cheese trail (https://cheeseforum.org/forum/index.php/topic,12109.0.html) before. Garlic cheese is also high on my tastebuds' hit parade.
I especially like your thick & chunky slices. Have a cheese, John.
-Boofer-
Hi Duntov, what patience, Bravo, The taste must be on top, good appetite.
Yum yum, recently I have been making chili cheese but it is never near spicy enough. Thanks for the idea, I might try this one!