CheeseForum.org » Forum

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.   
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 !