| The idea here is not to create a fiery cheese but to blend the spicy flavor of the peppers with the mellow character of the curd |
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... a light touch is best here So prepare these before the milk is ready...
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...4 Home smoked jalapenos ... smoked slowly enough to caramelize the sugars...
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...Spicy.. Smokey.. & Sweet
Here they have been chopped seeds removed and rehydrated |
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| 4Tbs Peppercorns have been roughly broken ... so that you get the bright pepper flavor blended with the cheese |
Milk is being heated to 98F and cultures have been added to ripen for 60-90 min. |
Following ripening and after the rennet has been added, the milk remains still until ... |
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| ... we have a firm curd set (~20 min.) as shown by the cut. |
The next step is to cut the curd into 3/4" squares and then let rest 3-5 min. |
Following this, the curd is cut to much smaller pieces. |
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| The scald will take the temp to 118F but at ~108F there will be a very distinct tendency to mat. |
As we continue to stir the curds more acid will develop ... |
... and the curds will continue to lose whey. |
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| Whey is now removed down to the curd level. |
The molds and cloths have been sanitized and warmed. |
Now we begin packing in the curd and alternating with layers of peppers. |
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| It is best to keep any additions away from the top, sides, bottom for a tight smooth rind |
For pressing we begin with about 8Lbs of water (1-Gal)... |
...for about 1 Hr....
At which point |
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the curd mass is beginning to set nicely
and weight can be increased to 25Lbs |
Here I am pumping hot water under my table to keep a temp of 90-95F. |
The final cheese is shown here with a nice tight clean surface ... |
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| ... and ready for it's brine bath |
After about a week or so the curd mellows and a thin but strong rind forms ...preparing for aging |
Although some specks show at the surface, the added pepper is held within nicely |
| The extra care and effort needed to prepare a proper tight, clean surface, with few openings for mold to grow will be rewarded in easier maintenance in the cave. |
More Recipes |
| Any mold that does develop can easily be brushed away |
Jim Wallace 12/05 |
How to make this cheese :
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10 Gal Raw Jersey Milk TA% .18
Starter Temp 98F Ripen 60-90 min. until TA% .20
Culture NECS
C101 DS 1.5 pack
C201 DS 3 pack
Calf Rennet 8ml to set in 20 min.
Cut to 1/4-1/2" resting for 5 min. then slowly stir for 10 min.
Begin to scald to 118F over 30 min.
Stir another 20 min. and then pitch until TA% .16-.18
by controlling moisture in the final curd you can control the texture ...
...Softer for early ripening w/ more moisture by shorter stirring time and pitching for final TA
...harder for longer aging by increasing the stir time
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Transfer to 2 molds (M19)
Add pepper in 3-5 layers during molding, keeping it away from top, bottom and sides
Final wt 2 x 5.8 lbs
Flip @ 5' then every 30'
Keep forms @ 90 -100F during pressing with 8 lbs for first hour and increasing to 25 lbs until whey TA% rises to .34 -.36 (4-6 hrs)
hold overnight (no wt)
AM Whey TA% .64-.68 curd pH5.2
Affinage
1 wk. 90-95% RH 52-58F to develop rind
then 85% RH
wipe w/ light brine @ week to keep mold down
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