Welcome back to Cheese Corner. For this edition, I will discuss a personal favorite of our principal, Dr. Greg Hilden: Horseradish Cheddar.

Horseradish cheddar was introduced as cheese that combines the flavor of cheddar with the distinct heat of horseradish. The milk is heated to a particular temperature and then cheese culture is added to start the fermentation process that acidifies the milk. Then, rennet is put into the milk to produce curds. The curds are cut to allow the whey to come out. Separately, the curds are pressed into molds to make cheese while the whey is gotten rid of.

During this time, its texture and flavor develop as it ages for an appropriate time. Cheddar is usually allowed to mature for several months or even years. Horseradish may be added during or after the aging period. Sometimes, people add less horseradish depending on their desired hotness in their cheddars. The creamy base comes from adding cheddar while horseradish gives it a spicy kick.

At our review of the November issue of “The Panther Press,” we asked Dr. Hilden for cheese recommendations, and horseradish cheddar was his response.

I didn’t really know what to expect when I was about to try it.

Let me be frank: horseradish cheddar is absolutely disgusting.

The problem for me wasn’t the spiciness, but the actual taste.

As soon as I put it in my mouth, the spiciness was immediate, but not the taste.

The taste came ten seconds later.

I wanted a good cheese, not this spicy bar of soap.

Sorry, Dr. Hilden, but this cheese was actually terrible. Now, I’m stuck with this huge block of cheese that I don’t want to go to waste.

But it will.