After making a double batch of Caerphilly I had enough curds left over for a small 1 pound round that I could use for another experimental cheese. This one will be a whiskey soaked Caerphilly then aged for at least three months. It would probably be better aged out to a sharp cheese, but I would like to have this ready to taste test by Christmas time.
Hey now, as a Canadian….I would have to agree with that being a cheap bottle of whiskey. Good Luck,I have done scotch washed cheeses in the past.
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It is well aged cheap whiskey though. Been sitting in the cupboard for at least 15 years.
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