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Beer Infused Cheese Recipe

Beer Infused Cheese Recipe (Beer Infused Cheese)

5.00 stars, based on 3 reviews
1Acidify & Heat Milk Begin by heating the milk to 88°F (32°C). This is best done by placing the milk pot in another pot or in a sink of very warm water. If you do this in a pot directly on the stove, make sure you heat the milk slowly and stir it...
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Reviews 1-3 of 3

Beer and Cheese, Perfect Partners!

Rating:

Pros:
  • easy
  • concise
  • well-written
Cons:
From: Long Beach, CA
This is my third aged cheese and the cheese behaved beautifully! I have found that most milks in Southern California have to have longer renneting times but otherwise it was wonderful. I used Guiness that I had in the fridge and the smell of the beer and the curd was intoxicating (and I only drank a little bit).



After pressing the cheese I was able to clearly see the beautiful veins in the cheese. I am really looking forward to tasting this cheese in a few weeks, but also trying it again with a very stout beer, one that will really show the veins.



THis one is a must try! Thank you, NECMS, for providing us with these wonderful recipes!

Beer Infused Cheese Recipe

Rating:

Pros:
Cons:
From: Saskatchewan, Canada
Thanks for the detailed, careful instructions - encouraged me to be careful and this cheese worked out fantastically. I've learned to have small jobs lined up for cheese making day in order to attend to all the steps properly. This is now my go-to recipe for goat cheddar. It will be hard to let this cheese age!

Best cheese I have made so far!

Rating:

Pros:
  • creamy
  • flavorful
  • short aging
Cons:
  • Eating too much of it
From: California
This was the third hard cheese I've made and I am so pleased with the results. The beer flavor (I used Chocolate Stout) is pronounced and the texture is creamy and very "cheese-like" whereas some of my other cheese have seemed dry. I also love the short aging time. This will be making it into my regular rotaion!

Reviews 1-3 of 3