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alcohol added to cheese ? Anybody tried this ?  RSS feed

 
thomas rubino
Posts: 826
Location: latitude 47 N.W. montana zone 6A
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Been learning how to make cheese lately. Using David Ashers wonderful book. Really enjoying the experience. About to start trying cheddars .  One of my most favorite store bought cheeses is an irish cheddar that has  stout mixed in...  sure would like to make some of my own with A2-A2 milk so the wife can enjoy it as well.  Has anybody tried this with beer/ stout/ whiskey ?? I have no clue how much to add and when it should added it to the forming cheese. I am just thinking ahead here... i'll be trying several batches of straight cheddar before diving into dumping alcohol into my new cheese... Anybody ?
 
Nancy Troutman
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Location: Swanton, MD
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books food preservation goat hugelkultur tiny house toxin-ectomy
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I do have a recipe that adds alcohol to cheese, but it uses a finished cheese.   Not sure if it will help you.

My recipes go by weight not measurements:

20oz grated hard cheese
8oz beer that has sat overnight
2 pinches smoked paprika
2-3 cloves minced garlic
Pinch salt

Combine until smooth, then allow to mature in root cellar.   Best in 2 days.

I should mention that I have found some excellent cheese recipes in Martha Washington's Book of Cookery that are done without electricity.   I believe it is out of print, but it is not a rare book and old copies can be found on the internet.   You might find them interesting.
 
thomas rubino
Posts: 826
Location: latitude 47 N.W. montana zone 6A
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Thanks Nancy: Your recipe sounds tasty , will have to give it a try. I have some time to figure this out. I want to successfully make cheddar a few times , then after I'm happy with my cheddar I'll try experimenting with flavors. Meanwhile, I'm wondering if the irish cheddar might  be soaked in the stout ,like a brine ?  While i'm writing this  my wife goes online, looks up dubliner stout cheddar and promptly tells me how they make it... (nice to have a smart partner ) seems they make & age reg cheddar , then grind it up to small pieces add irish stout and put it back in the cheese form, ( I assume they press it ) let it age a while longer, dip it in wax and there you have it !  It will be a while but I will attempt this.
 
Nancy Troutman
Posts: 186
Location: Swanton, MD
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books food preservation goat hugelkultur tiny house toxin-ectomy
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I have gotten some pretty funky results by adding spices to the first press.   My best results are adding spices and flavoring to the 2nd press.   So I concur with your wife's findings.  I have some family that lives in Berlin Ohio, which is near the Walnut Creek Cheese factory.   They have quite a few flavored cheeses.   They add all their flavoring in the 2nd press.

By the way, one of my favorite cheese additives is horseradish.   A little dab will do ya.
 
thomas rubino
Posts: 826
Location: latitude 47 N.W. montana zone 6A
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Great tips nancy ! Thank You very much
 
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