Author Topic: Wort infused cheddar  (Read 2850 times)

Offline TuckerFamilyFarm

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Re: Wort infused cheddar
« Reply #15 on: October 20, 2017, 10:43:02 PM »
Sorry if it's been too long to comment on this post, but I'm going to give a beer wort cheddar a try and found this thread very helpful. I'm curious about washing the curds after milling and letting them potentially soak in the wort for 30 minutes. I thought this might be how more distinct marbling would be achieved. Any thoughts?

Also, how did this cheese taste?