Farmhouse Cheddar with Peppercorns

After making the cheddar, I decided to try cheddar with peppercorns.

I am very susceptible to cheese with pepper, so I can't wait to try this cheese :)

I followed Gavin Weber's Recipe which I find very informative and it helps you go through the motions step-by-step.

I used black peppercorns in mine.

The process is a little different to the original cheddar recipe, and quite a bit shorter, so if you are wanting to attempt cheddar making then I would suggest you go with this recipe first.

Here is my cheese prior to waxing on Day 3.

It was nice and dry.

My only issue being that I have so many lovely peppercorns on my surface, which I will ultimately lose to the liquid coating :(

Next time I will be sure to keep the surfaces free of peppercorns.

Here is my cheese, waxed and ready for it's new place in the cellar.

Yummy, I can't wait :)

Stay tuned!

The next cheese will be Gouda.

Are you a cheesemaker?

Have you made peppered cheddar before?

I would love to hear from you below.