I’m making some quickly cured cheese this weekend. I’m probably missing quite a few options, but am curious what others find tasty.
I’ll be using a lipase and very slightly mesophylic cultures. (Think provalone and cheddar, respectively). I usually coat half a batch with wax and forget about it in the crawl space for a few months.
The other half turns out to be more of a grilling cheese like Halloumi, although not from goat or sheep. I just received some fresh animal rennet today and am getting pumped for another round.
- Tarragon
- Dill
- Garlic
- Peppers (Cheyenne etc.)
- Rosemary
- Thyme
- Bacon
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