My love of beer is now affecting my cheese making. My plan is to make a hop tea and wash the curds with just the liquid no hop particals after cheddaring and shreading. I then plan on toasting some hops in the oven at 250F. Hopefully, removing some of the bitter qualities and leaving the citrusy floral flavors behind. Mix the toasted hops with olive oil and coat the outside of the cheddar after initial drying.
Anyone see any issues in do so?