Been learning how to make cheese lately. Using David Ashers wonderful book. Really enjoying the experience. About to start trying cheddars . One of my most favorite store bought cheeses is an irish cheddar that has stout mixed in... sure would like to make some of my own with A2-A2 milk so the wife can enjoy it as well. Has anybody tried this with beer/ stout/ whiskey ?? I have no clue how much to add and when it should added it to the forming cheese. I am just thinking ahead here... i'll be trying several batches of straight cheddar before diving into dumping alcohol into my new cheese... Anybody ?
I do have a recipe that adds alcohol to cheese, but it uses a finished cheese. Not sure if it will help you.
My recipes go by weight not measurements:
20oz grated hard cheese
8oz beer that has sat overnight
2 pinches smoked paprika
2-3 cloves minced garlic
Combine until smooth, then allow to mature in root cellar. Best in 2 days.
I should mention that I have found some excellent cheese recipes in Martha Washington's Book of Cookery that are done without electricity. I believe it is out of print, but it is not a rare book and old copies can be found on the internet. You might find them interesting.
Thanks Nancy: Your recipe sounds tasty , will have to give it a try. I have some time to figure this out. I want to successfully make cheddar a few times , then after I'm happy with my cheddar I'll try experimenting with flavors. Meanwhile, I'm wondering if the irish cheddar might be soaked in the stout ,like a brine ? While i'm writing this my wife goes online, looks up dubliner stout cheddar and promptly tells me how they make it... (nice to have a smart partner ) seems they make & age reg cheddar , then grind it up to small pieces add irish stout and put it back in the cheese form, ( I assume they press it ) let it age a while longer, dip it in wax and there you have it ! It will be a while but I will attempt this.
I have gotten some pretty funky results by adding spices to the first press. My best results are adding spices and flavoring to the 2nd press. So I concur with your wife's findings. I have some family that lives in Berlin Ohio, which is near the Walnut Creek Cheese factory. They have quite a few flavored cheeses. They add all their flavoring in the 2nd press.
By the way, one of my favorite cheese additives is horseradish. A little dab will do ya.