An off-the-wall idea: Finely grate each cheese, then mix in the peppers, then find a mold with a follower that you could use the compress the mixture at room temp. Something as simple as C-clamp could provide compression, maybe a tuna can for the mold and ???? as the follower.
@Potkettleblack--Agree 100%, I have made cheddar cheese and I routinely make soft cheeses. I just offered a different approach cuz I think melting is likely a dead end (melting ain't curds either). As I said--off-the-wall.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Thanks everyone. This has been a really fun post.
I am planning on a few experiments over the next week or so. I will either have the post title updated for start a new post when I have some results.
Got lots of ideas from here so will see what happens.
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