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Title: Bel Paese with chilis
Post by: GortKlaatu on January 21, 2019, 06:05:21 PM

I love chilis in adobe...but a little goes a long ways...so I had half a can leftover after making some Mexican food.
Sooooooo
I decided to add them to a simple, young table cheese.
I chose my Bel Paese recipe. Add the liquid from the chilis to the milk and then added the chopped chilis upon molding.
Planning to age it for only 6-8 weeks
Here it is:

Title: Re: Bel Paese with chilis
Post by: awakephd on January 22, 2019, 03:14:17 PM

Wow, I see you've been busy - lots of beautiful cheeses, all worthy of a thumbs up ... but I can't give you any more for an hour! So take this as a virtual 5 thumbs up for this, the Toma, the coffee-infused, the beer cheese, and the Cabra! :)

Title: Re: Bel Paese with chilis
Post by: GortKlaatu on January 23, 2019, 01:36:51 AM

Thanks Andy

Title: Re: Bel Paese with chilis
Post by: PacoSEDG on January 29, 2019, 11:17:39 AM

Wow O0

Mix of two of my favourite things, I would really like to know how this comes out!

Title: Re: Bel Paese with chilis
Post by: GortKlaatu on February 08, 2019, 08:18:25 PM

Hola Paco
Hemos estado disfrutando un crucero alrededor el Caribe. Por lo tanto, no tuve el internet (y tengo que decir fue una bendición bonita estar desconectado por un rato)
Claro que sí, pongo más fotos luego cuándo esta listo el queso

Everyone else: We've been on a cruise in the Caribbean for the past 15 days--so very minimal internet connectivity. As soon as I get a bit settled, I'll get back to the forum and see what great ideas or questions I've missed.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: GortKlaatu on January 21, 2019, 06:05:21 PM