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Spice Infused Cheese Making Recipe

My focus in making a cheese like this is to choose spices that go well with the milk and that make a distinctive flavor/aroma contribution without overpowering the character of the milk. This of course took a few trials to perfect. The finished cheese is slightly creamy with a sweet, buttery aroma that is balanced with the infused spices. Covered with a beautiful cream to light rose colored rind and smelling mildly of earth and spice this cheese is both beautiful and flavorful.
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp KAZU Culture (use 1/8 tsp for raw milk)
  • 1/16 tsp MYCODORE Culture
  • 1/64 tsp Geotrichum Candidum
  • 3.5 ml (just under 3/4 tsp) Single Strength Liquid Rennet
  • Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)
  • 1-2 Tbs grated Ginger
  • 1.5 tsp Cracked Cardamom
  • 5-6 Crushed Juniper berries


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or ladle
  • Butter Muslin
  • Large Tomme Cheese Mold
  • Cheese Press or Weights
  • Draining Mat