"Pepper" cheeses.....

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Anyone else have a fondness for cheeses containing hunks of capsicum (chile) peppers? I'm not what you would call a cheese collector, but somehow I do like a good cheese. Having a hot bite cuts off that cheese clogginess.

The usual Pepper Jacks are OK, the new Chipotle Cheddar is darn tasty, but some of the boutique cheeseria offerings are superb.
 
When I lived up in Whatcom county, we had a place called Apfel farms that made a good hottie. There is a great cheese peddler in Leavenworth, WA as well.

Here in Kink county there are a few places.

I know how to cut the cheese, and have made soft cheeses, I would love to made a hard pepper cheese.

Red pepper romano for pizza!
 
Yup, and that chipotle cheddar sure sounds good. Haven't seen it yet, if any should show up here in the hinterlands I'll be sure to try it.

Lately, my favorite simple sandwich has been rye bread(or wheat if out of rye), mustard, salami, & a slice of pepper jack cheese.
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I'm not a huge fan of "pepper cheeses," but I do eat some on occasion and I do use it for shredding and making baked casseroles all the time. I also mix hot cheese with milder cheeses. I am very fond of cheese, and if the cheese is too hot the cheese flavor is drowned out, so there's for me really no point in eating cheese then. There are also soft cheeses that are covered in pepper (real pepper, not capsicum). Those I do like just like they are.
 
I've always wondered about why the peppers in these cheeses do not rot while the cheese is being aged. So I suspect that either the cheese, or the peppers are not the real thing and do not consume them much.

Any thoughts?
 
The peppers are dried and have a very low Aw. The cheese is probably real. Never know about peppers, but never saw a fake one.

Body bag? Well OK don't buy pre-sliced cheese. I was just trying to help a guy in the hinterlandts.

The point is that you can buy perfectly healthy, organic pepper cheese.
 
Oz exports over 220,000 tons of cheese per year. After winning the World Championship Cheese Contest in Wisconsin seems Americans want more. Ashgrove Farm Wild Wasabi chesse is an interesting take on pepper cheese but not liking Wasabi I havn'nt tasted it anddon'tintend to. Jindi Brie is a great chhese IMO.

Specialty Aussie Cheese Wows Uncle Sam

The soaring popularity of Australian wine in the US has led to increased interest in Aussie cheese, the Australian Trade Commission's New York-based Business Development Manager, Tim Smith, said today. Mr Smith, who is currently in Australia, said there were growing opportunities for the sale of Australian cheese to the US.

"Americans have been sipping Aussie wine for a while, but now they're thinking they'd like some of our cheese to go with it," Mr Smith said.

"Austrade New York has been targeting this market segment for the past year. We've been working hard to let Australian specialty cheese manufacturers know about the opportunities in the US.

"The crowning of Jindi Brie as overall winner at the 2002 World Championship Cheese Contest in Wisconsin has really supported out efforts," he said.

Jindi Brie, produced in Victoria, won its category at the March competition and then went onto to beat entries from around the world to be named the number one cheese.

Accompanying Mr Smith on his Australian visit is Kimberly Cruelle, who is both a member of the US Cheese Importers Association and the cheese and deli buyer for US specialty food retailer, Trader Joes. California-based Trader Joes operates 160 food stores on the east and west coast of the USA, with annual sales exceeding #@$%!4 billion. Around 60 per cent of total sales come from imported food products.

Ms Cruelle said she was interested in sourcing Australian cheeses from both large and small suppliers.

"Trader Joes already sell a number of Australian products including smoked salmon, lamb and wine which have proven popular," Ms Cruelle said.

"Now we are looking more at specialty cheeses because there is definitely a developing taste for Aussie cheese in the US market right now.

"Traders Joes can regionalise our store purchases which means that smaller companies can supply only 10-15 of our stores where necessary. This is great advantage for boutique Aussie cheese manufacturers who don't have enough output to supply our 131 West Coast stores and 35 East Coast outlets."

Each year, Australian companies export around 214 664 tonnes of cheese, worth #@$%!950 million, to markets globally. Our main cheese exports are cheddar, round rye, shredded, hard grating, fresh, and mould cheese. Reduced fat products account for 20 per cent of total sales and export markets for fresh (cottage and ricotta) and shredded cheese products are growing.
 
Sprintman - why are 50% of your posts ads for Australia? I may now purposely pass on Aussie cheese. Never tried it so don't know if it's phoney like the wine.
 
Until the local independent small grocery store burned down Old Coot worked there in the small delicatessan on weekends and some evenings when done substitute teaching.

Coot cringed when the sheep bleated out they wanted their vittles sliced thin.

"Thinner!!!!" "Thinner!!!!!" Darnation, people, the dern stuff can only be sliced so thin!!!!

Meats, cheeses, some of them the type with various goodies added such as peppers, onion, various seeds, a plethora of dried up cow milk, solifified into blocks of cheese.

Coot's arm wearied..... shoving the slicing device back and forth a multitude of times, almost endlesly, to convert a pound of solid block cheese into a multitude of THIN slices.

Very time consuming.

Out of curiosity, Coot began questioning the sheep. Asked about the types of cheese and meats the consumers preferred, type of bread used, etc. Nestled among the questions was...... how many slices do you put on a sandwhich? Saved this question for those wanting THIN slices.

Cheese was often particularly hard to slice THIN, THINNER!!!! and each piece had to be separated by a piece of paper. The sheep universally spewed that they used several slices of the THIN, THINNER!!!! cheese slices on a sandwhich.

Sigh.....

Why not just have the dern stuff sliced to the thickness used on one sandwhich? Or, at most, half that size to allow overlapping of slices if wanted?

Coot received the impression buyers obtained some sense of increased product satisfaction when a fat old guy had to exert immense time and effort to give the droids their THIN!!!!! THINNER!!!!!!!!!!! meat and cheese goodies.

BAH!!!!!!!!!!

Coot IS crotchety and often lambasted the THIN THINNER!!!! crowd. Teased them to the edge of ridicule. Did so in a way that most were unaware of their being ridiculed, though the chaps in the meat department next door would chuckle quietly.

One old bat understood what I was doing and lambasted back, in a surly old bat sort of way.

As I handed old bat her stuff I proclaimed it must really suck to be her!!!!!

Manager appeared awhile later, asking what the heck I told the customer. Told him..... "It must really suck to be you."

Manager aghast, speechless, walked away and never mentioned it again.

Great fun!!!!!!

We had GREAT fried chicken, though. Best I ever tasted. Mine was best, I cooked it 2 minutes longer than directions called for. Mine always sold out.

Coot took out-dated frozen cookie dough destined for the trash bin and cooked 'em up, distributed to customers gratis. Not too old, still good. Crowds loved Coot. Except those wanting THIN THINNER!!!!!!!!!!!!!!
 
I want my Emmenthaler sliced so thin that I can read the newspaper through it.
 
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Well total ignorance trumps being ripped off by stupid downunder this and downunder that 24/7. As if aussies have the corner on taste. I honestly quit wasting my money on your imitation garbage awhile back. I'm not saying you guys don't do stuff right in your country, but the good stuff doesn't make it over here.

I am not impressed by singular cheese winning a contest. Nor by a cheese making the low bidder shelves of Trader Joe's. I would hardly zoom in on an overpriced Aussie cheese with such a good local selection. Sheesh.
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