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.
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