My second cheddar of the day will be a standard cheddar soaked in a smoked porter from Stone brewing company. And then the curds will be rolled in chipotle peppers before pressing. I thought about using hops for this cheese also but I let Danny the beer master of Broken Oak brewing convince me to use the peppers instead. I have made many different peppered cheeses before but this will be the first one that also uses beer as a flavoring. I am hoping that the smoked peppers mix well with the smoked porter.