Thanks for the cheese, Spell!
Ale-wash: 1/2 cup each beer and water, with a teaspoon kosher salt. Changed out the wash every week (or you could go 2 weeks).
No b.linens added. I definitely "shook" the beer (very carefully, and then opened over the sink) to incorporate all the coriander/orange yeasty sediment...made all the difference flavor-wise, I think.
Used whole coriander seeds (that I crushed with flat side of a knife) and dried orange peel (Penskey's, from a jar). Some of each were added to a quart of milk and steeped. This "flavored" milk was then strained and added to the rest of the milk. (proceed with recipe)
Half the curds went into the mold and were sprinkled with a layer of both the crushed coriander seeds and dried orange peel (not treated, but "as is" straight from the jar). The remaining curds were added and the cheese pressed.
The recipe process was a bit time-consuming, with cheddaring, two pressings (a 6 hr & 8 hr), and 2 ale-soakings with a 12 hour drying period in between...you need to dedicate a day or two of babysitting
. But I thought the end result was well worth it!