Comments on: What I’m Having – Chedda Rye

By: TB

TB — Thu, 05 Nov 2009 14:05:09 +0000

That was a joke, but in all seriousness, the concept of cheese infusion is not that crazy when you consider what’s being done with bacon (with apparently tasty results) nowadays.

By: TB

TB — Thu, 05 Nov 2009 14:03:25 +0000

You should try my sock infused bourbon

By: Bertessa

Bertessa — Thu, 05 Nov 2009 13:40:11 +0000

Thanks for the suggestion! I will definitely take heed should I be compelled to put fatty substances in liquor again. I can’t disagree that the mixture is a bit ew conceptually and in appearance, but I really was pleasantly surprised with the flavor.

By: drinksnob

drinksnob — Thu, 05 Nov 2009 06:10:31 +0000

Ew ew ew ew. But, since I aim to help at all times, let me suggest that, post-infusion, you go ahead and throw the whole mixture in the freezer for 8 hours or so. It will cause the fat to congeal and allow easier and more effective filtration. Fat is far more soluble in alcohol than water, but freezing will cause most of it to come out of solution. Science!