My husband just gave me a bite of some cheese he bought today (yes, he’s cheating on me.  Buying cheese!!!).  It’s very mild flavored, but has horseradish in it.  I’m thinking of trying this this weekend with a gouda and prepared horseradish.  Any ideas or thoughts?

Love horseradish, I would shred it and rub a bit of salt in it then mix it with the curds after draining. make sure the cheese surface is well salted or brined so their is no chance of the radish getting moldy.

I got some that’s prepared finely.  It’s pure horseradish, no mayo or anything, just finely chopped.  I decided to go with the Muenster instead of Gouda, and am in the process now.  Am making two one-pound batches and will put different amounts of the horseradish in each for experimental purposes.

Love to know how it turns out, will be interesting, probably will get stronger as it ages.

Will keep you posted.  The muenster recipe I am using ages five to seven days before eating, so next weekend we’ll see how it turns out.

I have had some before an it is delicious.  Great experiment to try.

Well, the horse radish cheese went rancid.  I don’t know what the problem was, but scrapped it.  Today, however, I’m trying it again.  This time I added the horse radish right before the rennet and used the same muenster recipe.

Not enough salt to preserve would be my guess :(

That could be it.  This is a five- to seven-day aged cheese, so by the weekend I’ll know if it works this time.

Just a thought.  If your horseradish is fresh it may be the cause of the spoilage.  Perhaps if you cook it first, like in a microwave, it may preserve it better.  Don’t know how the taste will be affected from the cooking.  By the way, send along your Muenster recipe please - I’d like to try it myself.

pickling it in salt will preserve the flavor better.

Think I’ll try it with my next batch of Lactic cheese.

Rich:

http://books.google.com/books?id=5SQaoeTOPQ4C&pg=PA81&lpg=PA81&dq=barbara+ciletti+muenster+cheese&source=web&ots=fbjmRoStii&sig=YfU8eFq3800KkJObpI1mjZAyzWw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPA81,M1

Here’s the link to the Muenster recipe I referred to.  Sorry for the delay in posting.  My daughter had baby-sitting problems so I have had the five-month-old grandson a few days.  He takes ALL my time.

Enjoy.

Thanks Jeanne,  I’ll try this one soon.  I was taken by the no starter in the recipe.  Apparently its much less acid, so likely mild and moist.

Yes, exactly.  It’s very mild.  Like the recipe says, a good table cheese.

Jeanne,

Just want to clarify one thing:  The recipe calls for cutting the curd, immediately salting, then it would seem immediately draining and pressing.  Is there no cooking of the curd?  Seems like it ought to be mush without some cooking.