I just made another batch of Lancashire.  The batch made three 2 lb cheeses. 

I added caraway seeds to one.  I always loved the Hickory Farms Christmas baskets with Havarti (I think) made with these as a kid.

The second cheese got cumin seeds and medium-hot peppers from my garden last year.  It turned somewhat orange.

The third cheese was smoked with oak chips.

My request is, what are some of your favorite flavorings that you add to your cheeses?

very nice looking cheese u have their.

Caraway is tops for me. Oregano/Liq. Hick. Smoke would be the next.

I haven’t started adding things yet, but I saw some cheese recipes where people added nuts. I thought that was a good idea. There was a pistachio cheese of some kind, and then I saw a recipe where the lady had added some walnuts.

I was wondering if the caraway came out well in cheese. I like caraway in sauerkraut but have not tried it in cheese.

I remember a smoked cheddar that I bought in a cheese shop years ago, and I’ve had a smoked gouda that is wonderful. Smoke has to be high up on the list.

I like to use caraway in Swiss cheese. Boil some seeds in a little water to sterilize and soften. Then add the seeds and water to the curds and stir just before pressing.

I will let you know in a couple of months.  Each cheese had a great aroma. 

I also boiled the additives and let them sit in the water for a little while.  I think the seeds will soften some more while the cheese ages.

John

I want to put caraway in my Swiss cheese but I was wondering how much to use? I have 4 gallons of milk and I don’t have a theory as to where to start with the caraway amount.

Depends on how much u like them, and how fresh they are. A heap tbsp might be enough if their fresh.

Somehow I missed this topic… Nice looking cheeses jawdog!
Hard to say what’s my favorite: I like the Cotswold that I make with onion and garlic, made some Leiden with cumin that turned out very well and one of the favorites of my wife and children is the Gouda with “Greek herbs”, which is a mix with koriander, garlic, cumin, onion and many others.
I wished the webshops over here had such a variety of cultures as they have different herbs…

Fresh caraway seeds? I buy them dried at the store. I didn’t know there was such a thing as buying fresh. I will start with a tablespoon today and see how that works for me.

I have made Cotswold before but mine didn’t have garlic in it. I used that Tim Smith recipe, and dried my own onions first. How much garlic do you put in it? That sounds really good.

I used the same recipe Tammy, but at that moment I could only get onions that were mixed with garlic. So I’ve no clue what the mix is, but I know I love it
I’m a lazy guy whith stuff like that, so I just order it in a web shop..

So it’s dried onions and garlic mixed together and you use the same amount listed in the recipe? I liked the Cotswold too, it had a strong onion flavor to it. Everyone who tasted it said it would be good on a salad or melted over a hamburger patty. We ate it all without doing those things though.

yes, I only forgot to mention the chives. On a 20 liter batch I use 1 tablespoon chives and one tablespoon onion and garlic mix. One of these days I’m going to try the same recipe with goat milk…

t beaman - 23 June 2012 02:47 PM

I want to put caraway in my Swiss cheese but I was wondering how much to use? I have 4 gallons of milk and I don’t have a theory as to where to start with the caraway amount.

Cook 1 tbs of seede in 1 cup of water for 15 minutes. Mix the stuff into the curds after draining the whey. Hoop and press.