As a new member I wonder if anyone has experience of flavouring Cheddar with pickle. There is a commercial cheese in the UK called Inn Keepers Choice which I would like to emulate. I want to know when is the best time to add the pickle and does the acidity affect the ageing process?
How about dehydrating pickles and the pulverizing or mincing before adding? I would then add right before molding. Shouldn't throw anything off too much.
The cheese is not actually made with pickle. They make a standard cheddar, age it, shred it and then mix it with pickle and press it back into a shape again. Then essentially it's eaten fresh.
thanks very much for those useful thoughts - I pickle walnuts and they have a really strong taste but `i think they would make an interesting cheddar.