Five pound wheel of port-infused cheddar

[LoydB]

We liked this so much last year that I'm making a bigger wheel this year. Four gallons of raw milk plus a bottle of Warrior Porto Reserve.

 

[crankybuzzard]

This is interesting. How does the infusion process work? I'm certain that the flavor has to be phenomenal

 

[LoydB]

It isn't overwhelmingly port-y, which I was worried about. Here's the wheel from last year with detailed pics of the process.

[Making of] Red Windsor/Red Leicester Port Cheddar Mashup

Start with the money shot:

www.smokingmeatforums.com

 

[02ebz06]

I'm jealous.