Cabot Habanero Cheese - the pinnacle of cheesy pain

[Quadrupled]

My dog (Viszla) just ate a half block of this. I'm expecting some excitement soon.

Ruh-Roh Raggy!!!



Really pretty dog. Reminds me a bit of my uncles German shorthair.

 

[nickmv]

Better get that dog a diaper.

 

[passedpawn]

Better get that dog a diaper.

I have a 24/7 doggie door to back yard, so I don't expect a mess inside. Her poop chute might be raw in the morning though.

 

[Pratzie]

I like smoking their Vermont cheddar and then stuff it in my bacon wrapped jalapenos

 

[PintoBean]

I like smoking their Vermont cheddar and then stuff it in my bacon wrapped jalapenos

I have done this very thing...Atomic Buffalo Turds is what they're known as in the smoking world. I take the pre-smoked cheese, cut into sticks, place in a jalapeno that I cut the top off and "cored" the seeds and veins out, wrap the 'peno in bacon, and throw in the smoker. I've done the same with the smoked habanero cabot, and lets just say smoked habanero cheddar in a jalapeno...make sure you're near a bathroom the next day!

 

[nickmv]

PintoBean, I just took my last block of this yesterday, and smoked it for 2 hrs with applewood (along with some 16 month Cabot sharp white cheddar and some Whole Foods pepperjack), then vac-sealed them and back into the fridge to rest for 2 wks. I got the 12" A-Maze-N cold smoking tube you referenced me and a cheap Bernzomatic torch from HD -- it works great!

I bet this is gonna transform the Cabot habanero into something really epic.

 

[PintoBean]

You won't be disappointed, I go through it so quick, much to the chagrin of my colon

 

[mcstout]

I keep seeing cold smoking mentioned and now I have to go look it up. Thanks.

 

[nickmv]

I keep seeing cold smoking mentioned and now I have to go look it up. Thanks.

This sounds like a plug, but it's so easy with the A-Maze-N products. I just got the tube smoker, which is essentially a steel tube with a meshwork of holes (see here).

You fill the tube with pellets, then light one end with the torch til it's going good (~3-5 mins w/a torch), then blow it out. Then you just place it in whatever grill/smoker you have (unheated), and the tube will smoke the pellets like a cigarette, essentially.

With cheese, you want to let the cheese come to room temp (or close to it) before beginning, as a lot of liquid will come to the surface, and you want to wipe that off before starting.

 

[cheezydemon3]

I LOVE Cabot Creamy Habanero cheddar!!!! I never dared to dream that a commercially made cheese would actually be that HOT.

LOVE IT.

 

[nickmv]

Well, I got news -- I was kinda disappointed by my cold-smoked version.

It's not the smoke -- it's the cheese. The smoke just doesn't go well with it, and really takes away from the main flavor of the cheese. I'd recommend in the future, just letting this cheese be and enjoying it for what it is --- spicy as hell.

My other blocks of smoked sharp cheddar and pepperjack were excellent, though. Something just doesn't mesh well with the Cabot Habanero.

 

[Johnnyhitch1]

Love that there is a thread for this cheese, picked it up because I like hot foods but MAN does this kick your ass!!
You cant pair it with anything because it just takes over whatever you throw at it.

Think I will melt it down with some heavy cream, scallions, sharp chedder to cut it and some IPA for a beer cheese dip!

 

[nickmv]

Love that there is a thread for this cheese, picked it up because I like hot foods but MAN does this kick your ass!!
You cant pair it with anything because it just takes over whatever you throw at it.

Think I will melt it down with some heavy cream, scallions, sharp chedder to cut it and some IPA for a beer cheese dip!

Go easy on melting it down. Don't use a lot, as it just doesn't have that great texture that melting Velveeta, etc, would have. Sometimes when I make Rotel, I'll take maybe an inch or two's worth of a block and slowly let it melt into the already-melted Velveeta. It turns out pretty great.

 

[cheezydemon3]

slice it thin and serve on tortilla chips or triscuits.....

LOVE that they had the balls to make this cheese so effing HOT!! Usually food for the masses has to fall into a certain range....

This cheese falls into the "only 5% (or so) of americans will buy this more than once" range. AWESOME!

 

[passedpawn]

slice it thin and serve on tortilla chips or triscuits.....

LOVE that they had the balls to make this cheese so effing HOT!! Usually food for the masses has to fall into a certain range....

This cheese falls into the "only 5% (or so) of americans will buy this more than once" range. AWESOME!

I might single-handedly be keeping this cheese on the market. I love it. I'm in love with it. I want to have babies with it.

 

[cheezydemon3]

I might single-handedly be keeping this cheese on the market. I love it. I'm in love with it. I want to have babies with it.

*ALERT*

You sir, could not get much cooler......REPENT!!!!! before you hit the ceiling and burst into flame.

Many of us here cannot hear the sound of ourselves typing over the sound of your awesomeness.....

Be considerate, let your inner ****** shine through once in a while.

 

[Melana]

So glad to see New England cheese that makes it out of our market! Wonderful cheese to use for chili nachos!

 

[passedpawn]

*ALERT*

You sir, could not get much cooler......

haha, only on the internet

 

[cheezydemon3]

haha, only on the internet

don't spoil it....

 

[Melana]

Isn't cheese spoiled anyway?

 

[Spc_Scott]

slice it thin and serve on tortilla chips or triscuits.....

LOVE that they had the balls to make this cheese so effing HOT!! Usually food for the masses has to fall into a certain range....

This cheese falls into the "only 5% (or so) of americans will buy this more than once" range. AWESOME!

Sweet! I'm in the 5%!! Go me!

 

[Johnnyhitch1]

Go easy on melting it down. Don't use a lot, as it just doesn't have that great texture that melting Velveeta, etc, would have. Sometimes when I make Rotel, I'll take maybe an inch or two's worth of a block and slowly let it melt into the already-melted Velveeta. It turns out pretty great.

Interesting, thx for that.

Nothing I hate more than melted grainy cheese...

 

[cheezydemon3]

Interesting, thx for that.

Nothing I hate more than melted grainy cheese...

In general, REALLY good cheddar does not melt well.....

That said, you could make a perfectly good cheese sauce starting with a roux.

Brown the roux slightly (butter/flour roux)

add milk slowly off the heat stirring vigorously...Put back on heat and boil to thicken.

Take off the heat and add the cheese. Stir until dissolved, slowly re-introducing LOW heat if needed, re boiling will screw it up.

 

[Melana]

In general, REALLY good cheddar does not melt well.....

That said, you could make a perfectly good cheese sauce starting with a roux.

Brown the roux slightly (butter/flour roux)

add milk slowly off the heat stirring vigorously...Put back on heat and boil to thicken.

Take off the heat and add the cheese. Stir until dissolved, slowly re-introducing LOW heat if needed, re boiling will screw it up.

Also the perfect start to real macaroni and cheese!

 

[cheezydemon3]

Also the perfect start to real macaroni and cheese!

Absolutely! But habanero mac and cheese is beyond even my scope

 

[Melana]

It's good when used 50/50 hab cheddar to super sharp cheddar...

 

[cheezydemon3]

It's good when used 50/50 hab cheddar to super sharp cheddar...

That works! With a healthy amount of garlic too!

 

[Melana]

and mustard powder. with a nice brown ale used in place of some of the milk.

Great, that's just great. Now i HAVE to have macaroni and cheese.

 

[cheezydemon3]

and mustard powder. with a nice brown ale used in place of some of the milk.

Great, that's just great. Now i HAVE to have macaroni and cheese.

And STEAK


(thread crossover)

 

[Melana]

And STEAK

You are an evil demon