A new washed curd cheese recipe under development. Gochugaru pepper and garlic cheese. First wheel is drying, and I haven’t named it yet. I have high hopes!

I used MM100 and LH100 starter cultures, this is a raw milk washed curd cheese. I’ll try it first after three months and age it out to nine months to a year to find the sweet spot. Hopefully it has a nice nutty garlic flavor with a spicy back end. Smells fantastic already.