I've had the hankering to try a marbled cheese lately. Derbyshire seemed like a good fit since I wanted to also incorporate some smoked peppers from the garden. Derby is not a strong tasting cheese so it should allow the pepper flavor to come through. Smoke is always good so I threw a bunch of peppers into the smoker for about an hour, cut them open to let them dry, and then ground them up. Unfortunately these peppers turned out to be Habanada peppers!!! You just can't trust plant labels these days. Habanadas have the appearance and flavor of Habaneros but with zero heat. So I added a bunch of Serranos to the mix but I'm still a bit lacking in overall spice I think. We shall see.
I followed Gavin Webber's recipe on YouTube for Sage Derby with the following exceptions:
1. Increase recipe by 1.5x for a 15 quart batch.
2. After cheddaring cut the slab into 5/8" cubes instead of the 1/2" x 1" cubes recommended by Gavin.
3. Add 1/4 cup ground peppers (boiled in 1 cup water) instead of sage. Because I used less water I did not drain curds after the addition of the peppers.
4. Add 1 tsp liquid smoke and 1/4 tsp Anatto extract along with the peppers. I allowed this mixture to rest in the pot for 15 minutes, then added salt and rested for another 10 minutes before putting into the mold. Pot was kept warm during this stage.
5. Use a 7.5" diameter mold
6. Press at 25 lbs for 30 min while keeping ambient temperature at 80 F.
7. Press at 85 lbs for 3 hours at normal room temp 70 F.
8. Press at 110 lbs for 12 hours.
Here are the curds after the sort-of cheddaring process and cutting into cubes:
(https://farm5.staticflickr.com/4898/31883301408_4d80f601ea_k.jpg)
After adding the good stuff:
(https://farm5.staticflickr.com/4837/30814872187_3446734208_k.jpg)
Time to redress and add some pressure:
(https://farm2.staticflickr.com/1952/45029917744_0012c1e4b9_k.jpg)
This cheese is currently in the press for the 3-hour cycle so I will add some updates as time goes on.
That cheese is going to be amazing! It's gorgeous already :) AC4U just for having a go at it!
P.S. It's hard to believe that is only 1/4 cup of peppers in a 15 quart batch of cheese!
Thanks, Travis! I'm happy with the appearance, I just hope the marbling and flavor are there when I cut it open. Here are a couple more pics now that pressing is finished.
After 3 hours at 85 lbs:
(https://farm5.staticflickr.com/4877/44841299585_e7e7b557d4_b.jpg)
Fully closed up after 12 hours at 110 lbs:
(https://farm5.staticflickr.com/4837/44841298895_ced406acd7_k.jpg)
I'm gonna vacuum pack it and age for about 6 weeks.
Really nice marbling, keep us posted
It looks wonderful. Are you going to wax it or vacuum bag it?
Wow! Looks really tasty!
I'd like to try something like this with some garlic in it too!
Travis, this cheese got vac'd. I threw it under some cold smoke for a couple of hours and noticed a few small cracks where the curds hadn't fully sealed up. I figured the vacuum bag would be the best way to keep out unwanted mold. Only 5 more weeks until I can cut into it.
Hmmm, garlic does sound good in a cheese. Let us know if you try it, Japaneesy.
I have tried the garlic option along with chilli, and it turned out to be one of my most favorite cheese additive flavours.
The last I made was a Gouda base, with dried birdseye chillis (not smoked, alas) and home grown garlic. I also added Lipase to the cheese.
I have tasted very few cheeses with as much punch as this one.
Experiments to come on this theme for later this season, a similar cheese using Korean chilli powder (milder, not as hot, sweeter flavour) and a "from Scratch" version using an unusual chilli variety I am growing at the moment, "Manzano". I plan to grow them, smoke them, dry them, then make the cheese. This might take a while.
That sounds good!
I think I have some bird eye left ... if it hasn't gone bad :p
That looks AMAZING!!
I've got a ton of smoked habanero powder. I grew a bumper crop of habs, way more than I could use for hot sauce and such, so I smoked them and made pepper flakes and powder. Using in cheese is a great idea, will do this soon. Thanks!
Here's some pics, cause pics are fun.
(https://www.homebrewtalk.com/forum/media/67414/full?)
(https://www.homebrewtalk.com/forum/media/67543/full?)
(https://www.homebrewtalk.com/forum/media/67544/full?)
(https://www.homebrewtalk.com/forum/media/67545/full?)
Dang, Mr. Pastpawn, that looks great. How did you grind the peppers? Just a few more days until I cut into this wheel so I'm having serious pepper cravings right now.
Quote from: Smidgen on December 07, 2018, 08:26:14 PM
Dang, Mr. Pastpawn, that looks great. How did you grind the peppers? Just a few more days until I cut into this wheel so I'm having serious pepper cravings right now.
Food processor. Let it go for a bit and it'll create flakes and powder. Use a strainer to separate flakes and powder.
Looking forward to seeing the cheese. This hobby tests your patience.
Quote from: pastpawn on December 08, 2018, 04:42:40 AM\
Food processor. Let it go for a bit and it'll create flakes and powder. Use a strainer to separate flakes and powder.
And whatever you do, DO NOT BREATHE THE POWDER! Let it settle completely before opening the food processor and where a dust mask or breath through a damp rag or something. (Ask me how I know! lol)
I just noticed the liquid smoke in the recipe. Interesting. Which one did you use? I have some Colgin here. I'd like to hear how much that affects the flavor. I'd give that a shot sometime.
Derby day has arrived. Its a few days past the 6 week mark and this cheese turned out really well. It has a nice subtle cheddar flavor going on in the background that goes perfectly with the smoke and peppers. And the marbling!!! I'd better start another batch of this stuff soon because 4 lb ain't gonna last long. In answer to the question I used Hickory smoke for everything.
(https://farm5.staticflickr.com/4816/45622003714_45ffe41070_c.jpg)
(https://farm5.staticflickr.com/4899/45622003174_deb0cf96b2_c.jpg)
(https://farm5.staticflickr.com/4866/45622003064_a3e8cc2c9a_c.jpg)
Very nice! AC4U!
Wow wow wow. Good looking cheese for sure. Cheese for you!