Flavoring additives

General Cheese making discussion

Flavoring additives

Postby BBQer » Fri Dec 22, 2006 8:13 pm

If one were to want to add spices, herbs or other interesting bits to their cheese as is done with the pepper jack or caraway cheddar cheeses I see in the stores, at what point in the process would I add this ingredient?
B's 'n Q's
BBQer
Registered Member
 
Posts: 232
Joined: Sat Mar 25, 2006 7:56 pm
Location: WA, USA

Postby BlueCheese » Fri Dec 22, 2006 8:47 pm

It is written u do it after u create the curds, add the flvorings and then mix and put in the molds.
I did havarti and but the seeds in at the beginning so they would soak (the idea was), dont know how it will end up. Would go with what they say.
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby jpj » Mon Jan 08, 2007 2:17 pm

a little late, but, it is also written that you put it in earlier: poach the herb or spice in a little water, strain the water into your milk. retain the additive and add to the curds when milling.
i've made various flavoured cheddar-types successfully following this process
User avatar
jpj
Registered Member
 
Posts: 358
Joined: Fri Apr 15, 2005 7:28 pm
Location: breckland bandit country

Postby Fallow Buck » Tue Jan 09, 2007 8:18 am

Just for diversity I've seen some goats cheese recipes where flavourings such as celery seeds or Ash are added to the outside of the cheese after it comes out of the mould. I think most of these were log shaped cheeses.

FB
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

Postby jpj » Tue Jan 09, 2007 9:29 am

experiment sparingly with ash :D , and make sure it's sieved very finely
celery seeds (and minced garlic) make a tasty internal and external soft cheese flavouring
User avatar
jpj
Registered Member
 
Posts: 358
Joined: Fri Apr 15, 2005 7:28 pm
Location: breckland bandit country

Postby BBQer » Tue Jan 09, 2007 4:48 pm

Thanks for the replies.

Ash, huh? What is it's function? A flavoring or a protective coating?
B's 'n Q's
BBQer
Registered Member
 
Posts: 232
Joined: Sat Mar 25, 2006 7:56 pm
Location: WA, USA

Postby jpj » Tue Jan 09, 2007 6:04 pm

if using vegetable (ie edible food grade) then a bit of both
if wood ash, then only as an aesthetic, mildly protective (against some moulds)
i would say
User avatar
jpj
Registered Member
 
Posts: 358
Joined: Fri Apr 15, 2005 7:28 pm
Location: breckland bandit country


Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 6 guests