Kentucky-style Pickled Cheese

Ingredients

In this Kentucky-style adaptation, we infuse the traditional Italian Grana sott’olio with the flavors of Kentucky. The original recipe typically uses Italian cheeses like Parmigiano-Reggiano or Grana Padano, but we specifically use Grana Padano for its nutty flavor and ability to absorb the flavors of the brine. The addition of Kentucky bourbon adds a unique twist, infusing the cheese with a subtle smokiness and depth of flavor. This adaptation embraces the Southern charm and culinary traditions of Kentucky, creating a delightful fusion of Italian and Southern flavors. We alse have the original recipe for Grana sott’olio, so you can check it out.

• 1 pound (450g) Grana Padano cheese, cut into cubes 1 pound (450g) Grana Padano cheese, cut into cubes
• 1 cup (240ml) Kentucky bourbon 1 cup (240ml) Kentucky bourbon
• 1 cup (240ml) apple cider vinegar 1 cup (240ml) apple cider vinegar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons (30g) brown sugar 2 tablespoons (30g) brown sugar
• 2 teaspoons (10g) salt 2 teaspoons (10g) salt
• 1 teaspoon (5g) black peppercorns 1 teaspoon (5g) black peppercorns
• 1 teaspoon (5g) mustard seeds 1 teaspoon (5g) mustard seeds
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried rosemary 1 teaspoon (5g) dried rosemary
• 1 teaspoon (5g) dried red pepper flakes 1 teaspoon (5g) dried red pepper flakes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 20g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, combine the bourbon, apple cider vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, dried thyme, dried rosemary, and dried red pepper flakes. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let the brine cool completely.
2. 2.
   Place the Grana Padano cheese cubes in a clean, sterilized jar or container.
3. 3.
   Pour the cooled brine over the cheese cubes, making sure they are fully submerged. If needed, use a weight or a small plate to keep the cheese cubes submerged.
4. 4.
   Seal the jar or container tightly and refrigerate for at least 48 hours to allow the flavors to develop.
5. 5.
   Once pickled, the cheese can be stored in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Grana Padano cheese — Make sure to cut the cheese into evenly sized cubes to ensure consistent pickling. The cheese should be firm and not overly aged for the best texture and flavor absorption.

Tips & Tricks

• For a milder flavor, you can reduce the amount of bourbon in the brine.
• Experiment with different spices and herbs to customize the flavor profile to your liking.
• Serve the pickled cheese with crusty bread, crackers, or as a topping for salads and sandwiches.
• The longer the cheese pickles, the stronger the flavors will be. Adjust the pickling time according to your preference.

Serving advice

Serve the Kentucky-style Pickled Cheese as an appetizer or as part of a cheese platter. Pair it with crusty bread, crackers, or fresh fruits for a delightful combination of flavors and textures.

Presentation advice

Arrange the pickled cheese cubes in a shallow dish or on a cheese board, allowing the amber-colored brine to pool around them. Garnish with fresh herbs, such as thyme or rosemary, for an added touch of elegance.