by cincinnatifermenter on Fri Oct 19, 2012 4:25 pm
I ended up using an Indian curry powder consisting of coriander seeds, turmeric, chillies, salt, cumin seeds, fennel seeds, black pepper, garlic, ginger, fenugreek, cinnamon cloves, anise, and mustard. I added the spices at two weeks as my batch had a nice strong flavor at that point then tried rolling them into balls with no success so i just stirred the cheese with some organic olive oil in quart mason jars and it tastes very yummy. I'm letting it age for a month until I have another taste.