This is a raw milk Gouda (thanks to Helen and Bubbles) with Tasmanian Native peppercorns from December 2016.
As usual, it's Ricki Carroll's recipe (timed, not Ph).
The peppercorns were picked next door, dried here, and boiled in a bit of water before use in the cheese. The boiling water went into the milk, the corns were added at hooping.
The cheese was great, lovely paste, good flavour, just a hint of peppery flavour.
The whole peppers though, were not my best effort. Unlike traditional peppercorns, Lanceolata berries have lots of dark, shiny seeds, and used whole, they are a bit "gritty".
They taste great, and the pops of flavour from the corns are a great accompaniment to creamy Gouda, but the gritty texture is unpleasant.
I have used this pepper extensively in cheese and charcuterie, but it is much better ground fine for use in application.
If you have not tasted this, I recommend you look for it and try it if you get the opportunity.