I am really surprised, the flavor of the Guinness that I used in this batch really shines through, in fact a bit too much. You can really taste the hops and horse blanket flavors of Guinness, and when I first tried it I was a bit taken aback. I'm going to have to try this one paired with something else, or possibly age it longer and see if the Guinnessyness starts to meld.
The texture is good, but maybe a tad dry--at least from the piece that I sliced off from one of the ends. I think just simply cutting the skim milk out of the recipe, or perhaps adding a cut of cream would make a huge difference. This is definitely a recipe that will need tweaking to make it appropriate for people other than die hard Guinness lovers, but I'm still excited about the results. Oh, and the Guinness glass was cut out of the wax that I used to seal the loaf.
The original post is located at http://cheeseaday.blogspot.com/2009/03/guinness-cheddar.html.
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.