[CH] Re: New hot pepper cheese?
Alex Silbajoris (asilbajo@hotmail.com)
Fri, 17 May 2002 11:34:51 +0000
>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?
I agree that smoked hab is your signature flavor, and you should have that
in something. But what is their current cheese line? Do they make any kind
of spreadable, bar-snack kind of cheeses? Some of your garlic-hab
combinations could go nicely there (slow-motion shot of a dipping pretzel).
Are they set up to make a grated cheese? You could make a pepper-herb
version. Or maybe a feta with purira?
(I am imagining your reply like the Monty Python cheese shop sketch - "no,
sorry, no, fresh out...")
Hmm, smoked gouda with chipotle, a loaf of sourdough, and a really rich
beer...
Of course, right now you need cheese that FLOATS. Maybe something in
aerosol cans.
Do these people have a web site we can look at?
- A
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