u/Best-Reality6718

I used 1tbs whole yellow mustard seeds, 1tbs coarsely cracked brown mustard and two teaspoons of mustard powder. Cultures are Flora Danica and MM100. It’s the best mustard cheese I’ve ever made by far. Super delicious with a nice creamy texture. Really happy with it!

It’s delicious! The port is there but doesn’t dominate the cheese. Really nice flavor to this one! Easy on the eyes too!

The port flavor is there but not front and center. This is the first alcohol infused cheese I have ever made that is delicious. They have always disappointed. Be it beer or wine, they have all been of putting. This one is really good! And the color once I cut it is delightful! I thought this would be one ugly duck. Very happy today!

Love this cheese. Easier washed curd cheese and takes inclusions really well. Soft and creamy with lots of meltability. Turned it orange because why not. I like the contrast with the green jalapeños!

A good friend and great nurse asked for a cheese with dill in it that was not havarti. So I made her this today.

I should have ground all the pepper finely for the first coat. All the cracked pepper will come right off with the first brushing. Didn’t consider that until after the application. I’ll save what’s left of the coarse rub for the last coat and make a rub with finely ground pepper for the next coat or two. Smells amazing!

I’ve been working on washed curd cheeses for about a year now with real intention. The texture on this one is spot on. Just melts in your mouth.

Really excited to pass this one out to friends. It’s a good one for sure. I have a hard time getting away from these cheeses. They come out so good it’s hard not to want to do it again. I feel like I really have my head wrapped around the process. Very fun to make them!