RE: [CH] New hot pepper cheese?

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Jim:
One of my favorite cheeses caught me by surprise: smoked swiss. Most swiss's
are pasty and bland, but a good swiss has a tart, but light, bite to it. The
smoked flavor rounded out the bite and made it a wonderful cheese for almost
any cheese/cracker/X combination.

I think either a smoked swiss with RS-hab or a non-smoked swiss with Smoked
RS-hab would be spectacular. Imagine melting it on nachos or layering slices
of cheese and pepperoni on a cracker... or (for some) dumping a pile of M2W
Smoked RS-hab powder onto a slice of similarlarly flavored aged swiss...

The possibilities are endless, but I vote (initially) for a RS/Swiss/smoke
combo, regardless of which (or both) of the components are smoked.

Russ

-----Original Message-----
From: jim@wildpepper.com



I was contacted by a cheese maker here in Indiana.  It seems that I'm
going to help them develop a couple of pepper cheeses.  #1 is going to
be a chipotle/chedder.  #2 is a Red Savina(R)/pepper jack.

Any other suggestions?

-Jim C
Mild to Wild

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