Portered Cheddar
Over the weekend I put together two cheeses. One was a portered cheddar. Before pressing the cheese, I soaked the curds in a porter that I boiled until it was "double strength." The goal was more a flavored cheese than an alcoholic one, so I figured it wouldn't much matter if I evaporated all the alcohol from the beer.
I'm moderately pleased with the outcome, now that the cheese is out of the press:
The marbling is light, but you can still see it, and the smell is very much "portery." I want to eat some nownownow, but it won't be done aging for "3-24 months." ... If I can just make it until Christmas, I figure that should be about right.
I also made a lingonberry cheddar which is in the press at this moment. There will be pictures as soon as it's out this evening.
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mightyjesse) wrote,
