Article: Brewing another fine Vintage Chris Rundle gets a taste for one of the West's most popular exports - alcohol-infused cheese

Chris Rundle gets a taste for one of the West's most popular exports - alcohol-infused cheese

Ken Seaton could have had no idea what he would be starting when he tried to prolong the life of the block of Cheddar on the bar of his Somerset hotel all those years ago.

His remedy to stop the cheese drying out (and losing him money) was to anoint it regularly with beer. Hardly a totally new practice: Stilton has been traditionally kept moist with the addition of a little port for almost as long as it has been around.

But the flavour of Ken's beer-infused cheese really fired up the tastebuds of everyone who tried it. And it wasn't many months before, in response to popular demand and a lot of ...

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