|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 |
|... a light touch is best here So prepare these before the milk is ready...||...4 Home smoked jalapenos ... smoked slowly enough to caramelize the sugars...||...Spicy.. Smokey.. & Sweet|
Here they have been chopped seeds removed and rehydrated
|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 ...|
|... 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.|
|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.|
|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.|
|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
|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 ...|
|... 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.|
|Any mold that does develop can easily be brushed away|
How to make this cheese :
|10 Gal Raw Jersey Milk TA% .18
Starter Temp 98F Ripen 60-90 min. until TA% .20
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 (can be cut as early as 2-3 weeks)
...harder for longer aging by increasing the stir time (will need aging of 9 months to a year or more).
|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
1 wk. 90-95% RH 52-58F to develop rind
then 85% RH
wipe w/ light brine @ week to keep mold down. The final aging time will depend on the amount of moisture in the cheese. 2-3 weeks for a moist cheese and 9 months to a year or more for drier more complex cheese.
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