So... Here's how it went down...
I made a 2 gallon batch of Wensleydale curd, following the instructions in the 200 Easy Homemade Cheeses book. This I divided into 1/3 and 2/3 groupings. During the cheddaring phase of the make, I soaked 2/3 of the curd in Guinness, and 1/3 of the curd in Jamesons. At pressing time, I layered into the mould: Guinness curd, Jameson's curd, Guinness curd...
Then I aged the cheese for about two months.
O.
M.
G.
The end flavor is lovely, but nothing at all like the drink. You get the flavor of the Wensleydale curd strengthened with a bit of a bite from the Jameson's and then followed by a gentle earthy finish from the Guinness. It is AMAZING, if entirely unremarkable to look at. (No... I don't think I remembered to take a picture before all the cheese was gobbled up or sent off to Gulf Wars...) I will make another batch soon (with pictures, this time) just to make SURE that this make wasn't some kind of delicious, delicious fluke...
Just into the cheese cave is a batch of "Puerto Rican Hooker" cheeses... No offense to anyone intended... I'm on a kick wherein I'm making cheeses based on cocktail recipies, and the "Puerto Rican Hooker" is very popular around here...