I'm planning a loaf in celebration of St. Patricks day (even though it won't be aged nearly long enough by the 17th) that will include a bit of Guinness. I'm currently planning on washing the curd once or twice with water, then give the curd a soak in 12 oz. of Foreign Extra Stout for a half hour or so before draining/milling/pressing.
Does that sound sane, or should I approach it from a different perspective?
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.