Any of you age cheese? Being simplistic, I mean by buying vacuum or wax sealed cheese and letting it sit in the fridge for a couple of years. I have a few hunks that I've been doing this with and the two year old blue cheese was fantastic. It was very creamy, quite sharp, and absolutely kick @$$. I still have a two year old colby and cheddar waiting for their day...
"The one absolutely unselfish friend that man can have in this world, the one that never deserts him, the one that never proves ungrateful or treacherous, is his dog."
-Senator George Graham Vest
On Tap - Oaked Kolsch, Vanilla Stout
Bottled - Samples for the library
Conditioning - Honey Mead, Columbus IPA
On Deck - Spiced Dubbel