Full recipe to follow as I am posting this from work and forgot to copy my notes.
I just had my raw milk bourbon cheddar for lunch and it was really good.
Recipe was Mary Karlin's Irish Cheddar (only I used Jim Beam and not Irish Whiskey) - made on 7/11/13. Again I'll edit and post details when I get home.
I had opened this up at 5 months and it really tasted bland. Like nothing. I took the advice of many posts here and let it go, let it go, don't hold back anymore... errr, sorry.
I tasted again at 7 months and while better was still nothing to shout about.
Now at 11 months. :o
Much better. The bourbon gives it floral notes on the palate and it is really quite enjoyable.
Moral of the story IMO - let your cheddars age...
Trent
A good moral to remember indeed! Patience is a virtue with cheddars. It looks marvelous. Have a cheese.
It might be nice to try this with cognac or similar. Hm...
A cheese to you! And yes, cheddars really need to age themselves out, but the wait is worth it.
- Jeff
Looks good , another cheese to you !