How Do You Make A Cheese With Herbs And Spices?

“Hey! I’ve recently started experimenting with cheese making and I’m really loving it. But I’ve been thinking of getting a bit more creative and adding herbs and spices to my cheese. How do I go about making a cheese that’s flavorful but not overpowering? Also, any tips for what kinds of herbs and spices work best? Thanks a lot!” Thanks, Melissa, Portland, USA.

Hi Melissa,

This is such a wonderful endeavor, and trust me, adding herbs and spices to your cheese will elevate your cheese-making journey to another level of fun and flavor. There’s something truly special about creating a cheese that has your personal touch stamped right into it. Let’s walk through everything step-by-step to make sure you get the most delightful results.

Choosing Your Herbs and Spices

First off, you’ll want to carefully select the herbs and spices that will go into your cheese. Different herbs and spices pair better with certain types of cheese, so consider the flavor profile you’re aiming for. Here are a few options:

• Fresh vs. Dried: Fresh herbs like basil, parsley, and chives add vibrant taste but can also introduce moisture, which may potentially affect the cheese texture. Dried herbs like thyme, oregano, and rosemary are more concentrated and stable.
• Spices: Ground black pepper, smoked paprika, red pepper flakes, and caraway seeds are all wonderful options. They add a punch of flavor without overwhelming the cheese.
• Aromatic Add-ins: Garlic, chili, or even edible flowers like lavender can also infuse unique flavors into your cheese. Experimenting is key here!

The Balance is Key

Avoid adding too much. Over-spicing can overpower the natural flavors of the cheese. For a medium cheese wheel, a tablespoon or two of a mix of dried herbs and spices or around a cup of fresh, chopped herbs can work wonderfully.

The Cheese Making Process

Alright, now let’s get to the actual process. Here’s a simplified walk-through to give you a good framework:

1. Gathering Ingredients and Equipment

For a basic semi-soft cheese with herbs and spices, you will need:

• 2 gallons of fresh milk (cow, goat, or sheep)
• 1/4 tsp of mesophilic starter culture
• 1/2 tsp of liquid rennet (diluted in 1/4 cup of cool, non-chlorinated water)
• Herbs and spices of your choice
• Cheese salt
• A cheese thermometer
• Cheesecloth and a colander
• A cheese mold and weight

2. Heating and Culturing the Milk

Gently heat the milk to 86°F (30°C). Stir in the mesophilic starter culture and let it sit for about an hour to ripen. This period helps the culture work its magic by increasing the acidity of the milk.

3. Adding Rennet

Once the milk has ripened, add the diluted rennet. Gently stir it in for about a minute, then let the milk sit undisturbed for another 45 minutes to an hour. You should see a clean break in the curds when you insert a knife and lift.

4. Cutting the Curds

Next, cut the curds into 1/2-inch cubes. Let them rest for five minutes to firm up. After that, slowly heat the curds to 102°F (39°C), stirring gently to keep them from matting together. This process usually takes about 30 minutes.

5. Draining the Whey

Once the curds are adequately cooked, let them sit for five minutes. Then pour off the whey, retaining the curds in the pot. Adding salt here helps. For two gallons of milk, about 2 tablespoons of salt is a good starting point.

6. Adding Herbs and Spices

Now comes the exciting part, Melissa! Add your pre-chosen herbs and spices to the curds. Mix them in thoroughly but gently to ensure even distribution. You’ll begin to see and smell the transformation.

7. Molding and Pressing

Prepare your cheese mold by lining it with cheesecloth. Spoon the curds into the mold, wrap the cloth over the top, and apply your weight. Press for about 12-24 hours, flipping the cheese halfway through to ensure even pressing. As a tip, the initial pressing should be light (about 10 pounds of pressure), and you can increase it later.

8. Aging (If Applicable)

If you’re making a fresh cheese, you’re essentially done! For aged cheeses, you’ll need to dry the cheese on a rack at room temperature for 2-3 days until it forms a rind, and then age it in your cheese cave or a cool basement at about 55°F (13°C) and 80% humidity. This process can take anywhere from a few weeks to several months, depending on your preferences.

Sanitation and Safety

Given that cheese is a perishable product, it’s important to maintain pristine cleanliness throughout all steps of the process. Always sterilize your equipment before use to prevent contamination and spoilage.

Experimentation and Creativity

Don’t be afraid to experiment with various combinations of herbs and spices. A lavender and cracked pepper semi-soft cheese can be a delightful and aromatic treat, while an aged cheddar with rosemary and thyme brings comforting, earthy flavors.

Keep a cheese-making journal where you jot down your recipes, amounts used, and any notes on flavor or texture. This record will be invaluable as you refine your techniques and discover new favorite combinations.

Final Thoughts…

Hey Melissa, thanks again for sending in your question all the way from Portland! It allows me to share the joy and creativity that goes into cheese making with herbs and spices. Remember, patience and experimentation are your best friends on this flavorful journey. Feel free to reach out if you need any more tips or advice.

Happy cheese making!