Ghost Pepper Cheddar
Cheddar with a perfect blend of smoky and spicy flavors. In other words, smoked cheddar with a bite. It’s not exceptionally spicy, but definitely has a good bite that will linger a bit after tasting.
To make this cheese, we use our White Cheddar recipe, then we add locally grown ghost peppers, also known as Bhut Jolokia peppers, and smoke the cheese wheels over pecan shells for three days.
The result is an enjoyable, distinctly Texas flavor.
Size: 1/2 lb.
Cheddar cheese originated in Somerset in England in the 12th century, in a village named named “Cheddar”.
Local caves provided an ideal environment in which the cheese was aged. As cheddar cheese has grown in popularity and spread to other regions, variations have arisen in how it is made and aged. Today, cheddar is one of the most popular cheeses in America.
The time-tested process of making cheddar cheese, which is the approach we use, invokes a step known as “Cheddaring.” After the curds are cut and partially drained, they are compressed into slabs and stacked one on another so that gravity and pressure can aid in squeezing out excess whey. The slabs are then cut into curds to be salted and pressed into molds.
Once the cheese wheels have been made, we age the cheese in our underground cheese cave, which is climate-controlled and gives ideal conditions for aging cheese.
Some people enjoy eating it plain. It’s good with slices of crisp fruit, such as apples or pears.
Cut into small chunks, it adds flavor to soups.
Ghost Pepper Cheddar is excellent in quesadillas, it makes a flavorful addition to southwest-style salads, alongside avocados and tomatoes.