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Old 05-21-2008, 01:53 AM   #1
capcrnch
 
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Has anyone seen a recipe for horseradish cheddar?

I had some a couple weeks ago and im now obsessed with it.

I need some and I need it now!
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Old 05-21-2008, 02:14 AM   #2
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No recipe but if you find one, please post. I'm a horseradish fanatic and would love to try it myself.
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Old 05-21-2008, 02:15 AM   #3
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Not useful, but the local grocer carries a horseradish cheddar. YUM.
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Old 05-21-2008, 02:19 AM   #4
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I havent had horseraddish and chedder, but horseraddish Jack is great!
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Old 05-21-2008, 11:29 AM   #5
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Quote:
Originally Posted by Nurmey View Post
No recipe but if you find one, please post. I'm a horseradish fanatic and would love to try it myself.
I'm a horseradish addict as well, so seeing the cheese just made sense.

I've been hunting for the recipe for a couple of days with no luck.
If I ever find it, ill post it!
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Old 05-21-2008, 07:34 PM   #6
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I'd imagine most of it is processed Cheddar. If it is a pressed cheese, I'd wager they add prepared Horseradish in after Cheddaring and before pressing.
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Old 05-21-2008, 11:30 PM   #7
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I have some vacation days next week and the more I think about this, the more I think I'm going to try it.

Maybe the farmhouse cheddar recipe with horseradish mixed in during the salting stage. If you drained the horseradish of excess liquid it should mix in okay. Horseradish is "pickled" with vinegar so there shouldn't be too much of a chance of spoiling. The amount would be a question. I'd probably start with a tablespoon, taste, and adjust from there. Well, I have a week to roll it around in my head. Any other thoughts?
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Old 05-22-2008, 11:49 AM   #8
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Quote:
Originally Posted by Nurmey View Post
I have some vacation days next week and the more I think about this, the more I think I'm going to try it.

Maybe the farmhouse cheddar recipe with horseradish mixed in during the salting stage. If you drained the horseradish of excess liquid it should mix in okay. Horseradish is "pickled" with vinegar so there shouldn't be too much of a chance of spoiling. The amount would be a question. I'd probably start with a tablespoon, taste, and adjust from there. Well, I have a week to roll it around in my head. Any other thoughts?
I wouldn't just drain it, but put it in some cheesecloth and wring it out. You'll probably need more than you think. It certainly shouldn't cause you any spoilage issues. Let us know how it turns out.
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Old 05-26-2008, 02:05 PM   #9
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Maybe you could boil the horseraddish in 1/2 cup of water. Drain the water and let it cool. Add the water to the milk then add the horseradish to the curds. I also found some powdered Wasabi in the cupboard. I was thinking about adding that to the curds for a Wasabi Cheddar.

 
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Old 05-26-2008, 11:33 PM   #10
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Quote:
Originally Posted by Nurmey View Post
I have some vacation days next week and the more I think about this, the more I think I'm going to try it.

Maybe the farmhouse cheddar recipe with horseradish mixed in during the salting stage. If you drained the horseradish of excess liquid it should mix in okay. Horseradish is "pickled" with vinegar so there shouldn't be too much of a chance of spoiling. The amount would be a question. I'd probably start with a tablespoon, taste, and adjust from there. Well, I have a week to roll it around in my head. Any other thoughts?
FWIW, I had some more today..
This time, we found it in a spread form and it was even better.

I think ill be making the attempt at this next week.. I'll report back.
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