Tim Bisson in Siletz, Oregon loves to make cheese (almost as much as he loves his dogs!). He recently started a new business making collars and leather goods, so, if you’re in the market, be sure to see his info at the end of this interview.
In our July Moos-Letter (News From Our Customers), we shared Tim Bisson’s recipe for what he calls Chocolate Chili Provolone, using the provolone and beer brine recipes on our website as a base. Instead of brining in beer, he uses cayenne, baker’s chocolate, and salt instead. It looks fabulous and he said people love it. We haven’t tried it yet, but Tim is willing to answer questions about it (contact info below).
3 gallons fresh milk
1 packet C101 mesophilic culture
Y1 Bulgarian yogurt made up a day before you make this cheese OR you may simply use 1 packet of the C201 thermophilic culture. (The Y1 is more complex and will produce acid quicker.)
Liquid rennet (2 ml or .4 tsp) single strength
Lipase is optional (start with 1/8 tsp and increase if you like the flavor)
1/4 cup baker’s chocolate
1/3 cup salt
1 tablespoon cayenne pepper
Follow directions for Provolone presented by Jim Wallace at the NECS website, cheesemaking.com until you get to the brining. At that point, switch to Jim’s recipe for beer infused cheese.
I use hot filtered water to mix the brine. I put my curds in after draining the whey, cut into 1/2 inch cubes.
Then, I put it in oven for 1 hr at 170F.
I then press the cheese with a ten pound rock in my home made press for 12 hours.
After pressing, I let it dry at room temperature for 23.5 hours, wrapped in a paper towel.
And there you have it. This is a provolone, high in moisture with a pronounced curd and a marbled effect. This cheese is a bit spicy on the after taste. Enjoy.
Interview with Tim
How did you get interested in making cheese?
I lived In San Francisco for many years, and felt the need to get back to my roots. Making my own bread, and cheese sounded cool. So I did, thanks to cheesemaking.com.
What was your first cheese?
A simple farmers cheese. Two gallons farm fresh milk, rennet. That’s all. Then I discovered salt. And your web site.
What else do you do?
I’m a self made man. I work for people who want quality. And my artistic touch.
I enjoy the wild with my pit bull dogs. They are my joy – they give me the power and strength to go on.
I love my dogs. A misunderstood breed. I fight to educate people that it is not the breed but the training. I also make collars and leather products. I guess I’m trying to re-discover myself. I am Trog La Dogs Leather Works. I’m trying to get this business started.
My work has been painfully slow due to the economy. but that’s slow as well. So I live with the bare minimum. I enjoy making things. Because I have to. But I have no regrets. Life is too short to worry. Right?