We found this article at a great blog- Andrew Wilder's I Make Cheese. With Superbowl Sunday coming up, this seemed like a good time to post it.
Yesterday my friend Dana and I made a special batch of Stirred-Curd Cheddar. We split it up into a Horseradish Cheddar and a Jalepeno Cheddar.
Basically, we followed the Ricki Carroll's Stirred-Curd recipe, and after the faux-cheddaring process (draining the whey, then holding the curds at 100 degrees, stirring every 5 minutes), we then divided the curds into equal parts, adding 2 tablespoons Horseradish puree to half, and 2 tablespoons finely chopped Jalapenos to the other half.
The plan was to press both at once (I only have one press, after all). However, we quickly realized that both of these are rather pungent, and that the flavors would likely combine inside the press (even if they're separated by some cheesecloth). We wanted to avoid making a Horseradish Cheddar that tasted like Jalapenos, and vice versa. Even we're not that adventurous!
Next we stacked the two in the press (each dressed in their own cheesecloth), and pressed at 40 pounds for 2 hours. After that we flipped, redressed, and pressed at 50 pounds.
Last night I took the cheeses out of the press. Looks like we either pressed the horseradish a bit harder than the jalapeno, or we just didn't divide the curds evenly--the horseradish wheel is quite a bit smaller than the jalapeno wheel. Other than that, they're looking--and smelling--incredible!
2 Gallons Trader Joe's Organic Whole Milk
1 Packet Direct Set Mesophilic Starter
1/2 tsp Double-Strength Vegetarian Rennet
2 Tbs Gold's Prepared Horse Radish (Ingredients: Horseradish, Vinegar, Salt, Flavoring) 2 tbs Chopped Jalepenos (From a jar of Jalapeno Slices in Vinegar)
2 tbs Flake Cheese Salt