Hoppy IPA Cheddar


Chinook hops
Chinook hops

It seems like I have been working on doing a lot of cheeses lately that are inspired by cheeses from Rogue Creamery.  This one is inspired by a cheese they make called hopland cheddar.  The cheese is soaked in a rogue IPA and then has hop petals mixed in right before they press the cheese.  For mine I am using an IPA from Broken Oak brewing (soon to be up and brewing large amounts of beer hopefully).  And I am mixing in some hops from a variety called Chinook (guide to hops varieties). This cheese will age a minimum of 3 months or longer depending on how well I can resist eating it.  The method starts out as a standard cheddar. But after you finish the cheddaring process and break the curds up you then need to soak the curds in the IPA for 30 more minutes while keeping it at the 95F-100F.  Then mix in the salt and the hops petals in before pressing.  This is a first try for this type of cheese so we will see how it tastes in 3 months.

Hoppy cheddar after first press.  back in for 4 more presses after this
Hoppy cheddar after first press. back in for 4 more presses after this

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