MOLD ON CHEDDAR CHEESE RECIPES

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CHEESE RING WITH STRAWBERRY PRESERVES RECIPE | MYRECIPES



Cheese Ring with Strawberry Preserves Recipe | MyRecipes image

Provided by Ashley McMakin, Birmingham, Alabama

Total Time 2 hours 45 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 8

1 cup finely chopped pecans
¾ cup mayonnaise
½ teaspoon hot sauce
1 garlic clove, minced
2 (8-oz.) blocks sharp Cheddar cheese, finely grated*
½ cup strawberry preserves
Assorted crackers
Garnishes: chopped toasted pecans, fresh strawberries, strawberry flowers

Steps:

  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
  • Stir together mayonnaise and next 2 ingredients. Stir in pecans and cheese.
  • Spoon mixture into a plastic wrap-lined 4-cup ring mold with a 2 1/2-inch center. Cover and chill 2 hours.
  • Unmold cheese ring onto a serving platter. Discard plastic wrap. Fill center of ring with preserves. Serve with crackers. Garnish, if desired.
  • *Sharp white Cheddar cheese may be substituted.
  • Four Swaps for Strawberry Preserves. Serve any of these mixtures with Ashley's Cheese Ring for a new take on a classic. You can prep and chill up to four days ahead.
  • Mint-Pepper Jelly: Stir together 1/2 cup pepper jelly and 1 1/2 tsp. chopped fresh mint.
  • Basil-Blackberry Preserves: Stir together 1/2 cup blackberry preserves and 1 1/2 to 2 tsp. chopped fresh basil.
  • Rosemary-Pear Preserves: Stir together 1/2 cup pear preserves and 1/2 tsp. chopped fresh rosemary.
  • Balsamic-Strawberry Preserves: Bring 3/4 cup balsamic vinegar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 18 to 20 minutes or until reduced to about 2 Tbsp. Let cool 10 minutes. Stir in 1 cup strawberry preserves.

FARMHOUSE CHEDDAR ~ 18TH CENTURY RECIPE



Farmhouse Cheddar ~ 18th Century Recipe image

An old 18th century recipe for farmhouse cheddar.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 2

Number Of Ingredients 5

2 gallons milk (preferably raw)
1/2 tsp liquid rennet (diluted)
1 tbsp cheese salt (or canning salt)
1/2 tsp calcium chloride (optional - if using pasteurized milk)
1 cup cultured buttermilk (optional - if using pasteurized milk)

Steps:

  • Warm the milk to around 85 to 90 degrees.
  • Dilute the rennet in 1/4 cup of water. Add the diluted rennet to the cheese and stir for about 1 minute using a figure 8 motion up and down in the pot.
  • If using pasteurized milk, also add 1 cup cultured buttermilk and 1/2 tsp calcium chloride diluted in water at this time.
  • Allow the cheese to sit in a warm place undisturbed for about 90 minutes until a stiff curd forms.
  • Cut the curd into 1'' cubes with a large knife, ensuring you cut all the way through to the bottom of the pot.
  • Allow the cut curd to rest for an additional 60 to 90 minutes.
  • Slowly heat the curd and whey to 100 degrees, increasing the temperature by no more than 2 degrees every 5 minutes. Placing the pot in a sink full of hot water works well (though a wood stove is a more traditional 18th century method).
  • Allow the cheese to stand at 100 degrees for 5 to 10 minutes before straining the curd through a colander lined with cheesecloth.
  • Add salt and break the curd up into small pieces with your hands while distributing the salt.
  • Line a cheese press with cheesecloth and place the curds into the press.
  • Press the cheese, increasing pressure every 20 to 30 minutes for about 2 hours. Then allow the cheese to sit in the press under pressure for about 12 hours.
  • Remove the cheese from the press and flip it over. Press on the other side for another 12 hours.
  • Remove the cheese from the press and age the cheese on a salted shelf for a minimum of 60 days, flipping it over every day or two.
  • The finished cheese will be dry and a hint salty, perfect for grating like parmesan.

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