I've not had luck adding horseradish to my cheeses....no matter how much horseradish I use, there is never a bite after the cheese ages.
So I'm trying a different approach--Wasabi instead of horseradish, and instead of a cup of horseradish mixed with wet curds I'm adding 60 grams of wasabi directly to the milled curds just before pressing.
This is a 5.5 pound of curd with wasabi layered like this in 4 layers.
Pressing now.
Keeping my fingers crossed.
Tried this very young--only 3 weeks.
A great Wasabi flavor comes through without question, but it doesn't burn your nose.
We ate half. Aging the other half to see how it goes. (If it like previous spicy cheese attempts, the spice dissipates with prolonged aging.)