Some like it HOT…
/Hello fellow traveler!
I guess this week’s post could also have been easily called “The Fifth Element”…Let me explain…Nearly every cheese contains four base ingredients: Milk, Starter Culture, Rennet, and Salt….The fifth ingredient (or element) could be added flavors or colors, such as: Annatto coloring, herbs, or in today’s post, Peppers!
So How Hot is Hot?
Back in 1912, an American Pharmacist named Wilbur Lincoln Scoville developed a test and scale to measure pungency or “heat” of various chili peppers. This test was originally known as the “Scoville Organoleptic Test”, now just known simply as the Scoville Scale, which measures the concentration of capsaicinoids and measures them in Scoville Heat Units (SHU).
In my travels this week, I wanted to explore three of these spicy creations.
The first cheese I found was the one that inspired this post - Hook's Goat Milk Pepper Jack Cheese.
In the mid-1970’s Tony Hook and his wife Julie formed Hook’s Cheese Company. They started by just producing cheddars, but by the early 1980’s they had expanded to include Swiss, Colby, and Monterey Jack. But then in 1982, their Colby won “Best of Class” at the World Cheese Championship. This cheese was then judged against all of the winners of the other classes and it was judged the “Finest Cheese in the World” out of 482 entries. This competition had entries from fourteen U.S. States and sixteen countries! Julie Hook was the first woman to win the World Championship!
Over the years I have seen a lot of fresh goat chevres, and a few cheddars, but this was something I have not seen in my area…I also liked the idea of including a goat’s milk cheese in this tasting. This Goat’s Milk Pepper Jack is made with Jalapeno peppers which have a Scoville Scale of 3,500 to 8,000 SHU.
Carr Valley Glacier Wildfire Blue - I have tried Blue cheeses made from Cow, Goat, and Sheep’s milk…Blues that have been smoked, wrapped in leaves, and aged in caves, but this was the first time that I have found one with peppers. This creamy blue is made with Italian Peperoncino peppers which have a Scoville Scale of 15,000 to 30,000 SHU.
The Carr Valley Cheese company has been in business since 1902. Today, it is led by Certified Master Cheesemaker, Sid Cook who is part of the 4th generation of family to run it. Sid received his cheesemaking license when he was just 16, and has won numerous National and International awards. Carr Valley has four plants and eight retail stores. This beautiful, creamy blue is produced in their Glacier Point plant.
Tequila Reaper Cheddar
My third and final cheese to review I found at the Wisconsin Cheese Mart. They were sampling out a Tequila Reaper Cheddar which is produced by Cesar's Cheese in Sheboygan, WI. Cesar Luis learned the art of making cheese by hand as a young boy in Oaxaca, Mexico. Following his dream to one day produce his own, Cesar earned his Wisconsin Cheesemaker's License, and launched Cesar's Cheese in 2008. Today, Cesar and his wife, Heydi, craft not only the Tequila Reaper Cheddar, but also produce Queso Oaxaca, Queso Fresco, Queso Quesadilla, Mozzarella, and fresh cheddar curds as well!
Within this beautifully marbled cheddar lies the heat of the Carolina Reaper Pepper which has a Scoville Scale of 1,569,300 average SHU!
So, what would one pair with such a fiery trio?...How about Mike's Hot Honey! In 2004, Mike Kurtz made the first batch of his signature hot honey to share with friends and family. It was an immediate hit: a unique combo of sweetness and heat that added the perfect kick to just about any food or drink. Mike started drizzling hot honey on pizzas at the pizzeria where he worked, and it wasn’t long before customers asked him if they could buy bottles to take home. It is really a unique addition to any cheese board.
Until next week…Stay spicy my friends!
Trevor
