[Cheese] list "etiquette"

[Eric Denman]

outlook is like swiss:  lots of holes in it. </nerd joke>

seriously though, i finally got my fridge regulator so i can age at the
correct temperatures.  very much looking forward to removing the temperature
effect from the possible reasons why my cheeses always come out funky and
feta-like.

Also, I recently picked up a small block of "porter" cheese at whole foods.
it didn't have a whole lot of details, but seemed to be some sort of
heterogenous mix of porter beer and regular cheese.  Google turned up this:

http://www.holiday-market.com/cheese/cheese-wine/cheese-wine175.html

does anyone have any more information on how the beer is solidified? It
didn't taste terribly sweet, so i doubt it was simply boiled down to a thick
concentrate.  any theories?  it was pretty tasty, and I'm about to go pick
up another block to give it a second tasting (the first one disappeared a
little too quickly from my fridge)

Eric

> Outlook is a pretty cheesy email program  ;-)
>
> Doug
>
> On Mar 3, 2006, at 4:48 PM, Dehaven James W wrote:
>
> > anyone want to discuss cheese?
> >
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