After making a double batch of Caerphilly I had enough curds left over for a small 1 pound round that I could use for another experimental cheese. This one will be a whiskey soaked Caerphilly then aged for at least three months. It would probably be better aged out to a sharp cheese, but I would like to have this ready to taste test by Christmas time.
After one month of age it is time to taste Nikki’s nuclear spiced cheese.
For appearance I would consider this my ugliest cheese to date. The curds knitted together better than I expected them to considering how crumbly feeling it felt going into a vacuum bag. (had to bag it because of the crumble) The cheese has a great odor right out of the bag. Smells of a good jack cheese with only a hint of spice to the smell.
Very soft when cutting with some of it sticking to the knife as I cut into it. Not the best knit to the curds due to the soak in tapatio. I think a different sauce with no vinegar/acetic acid in it would have made for a better knit. I had a request for ghost pepper jack. might have to try that.
And now for the taste test. I need a drum roll before the taste. You can tell from the slice how crumbly the cheese still is. The first bite gives the cool taste of a good moist jack cheese. Then after 5 seconds you get hit with the OMG what did I just put in my mouth!!! I have never had any pepper jack that has such a long delay from the time you bite into. To when the heat hits your tongue. It has a great flavor but the heat is almost too much. I like it, but the wife took one bite and glared at me because I didn’t tell her it was that spicy. I like to surprise her some days. Half of the wheel went back into the cheese fridge to age for a couple more months. The other half will be used at the baby shower next week. Over all it was a successful yet ugly cheese
This cheese is a special experimental cheese request by my sister the pepper jack addict. Her thought is that since pepper jack is delicious then making a jack and marinating it in hot sauce would be even better. I am not sure how well it will work but it is worth a try just to see. And if it doesn’t meld together in the press then I will just have to eat the curds as is. So really even if it doesn’t work it is still edible and delicious. A win-win cheese making experiment. My favorite kind of thing to try.
This will be the standard Monterey jack recipe with a couple slight differences. Alright more than slight changes. I expect if it melds together and ages that it will be a lot drier then the normal pepper jack. After the drain of the whey down to the level of the curds I added a bottle of hots sauce to it and let it sit for the remaining 30 minutes.
With the pressing I had to really bump up the weight. After the first press and flip I didn’t have any knit at all. Almost spilled the entire batch on the floor since I wasnt expecting it. I bumped up the weight to the same as a cheddar to get the curds to knit together. Only other issue was that the cheese was sticking really bad to the cloth. After taking it out of the press it still peeled a lot of the curds onto the cloth. This will probably be the only experiment of this kind I do. It is an ugly-looking cheese (not even going to take a pic of it) But we will see in a month at my wifes baby shower if it develops any good flavor other than spice