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Thursday, March 5, 2009

St. Patricks Cheese

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?

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