[Cheese] Flavored Monterey Jack

[Dion Hollenbeck]

At 09:37 AM 3/24/2006, Erica Cooksey wrote:
>Before I roll up my sleeves, does anyone have any advice regarding 
>the use of auxiliary ingredients in cheese? Any experience with hot 
>peppers and/or garlic?

When I make soft goat's cheese, I separate the result of 1 gallon of 
milk into 4 quarters after it is completely drained.  One I leave 
plain.  The other three, I mix with various herbs.  One of the 
mixtures is dried onion and garlic powder.  I merely mix the herbs 
right into the cheese.  Each of the three herbed batches get a little 
salt also, but the plain is left completely plain.

dion