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Ardmore Whisky Cheddar

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Take a bite of this cheese and the first flavor is lovely and rich with cheese flavor, but the lingering flavor is a sharpness that comes from the 2.5% Ardmore Single Malt Whisky used during cheese making. Unlike other cheeses we have sampled where the whisky is added to already aged cheese in a grinding process, the whisky is combined with the curds before the aging begins. Smart cheese maker Alex Reid soaks the cheese in a salt water bath to create a salted rind to hold in the whisky flavor during aging. The result is a truly new cheese flavor. This hard farmhouse cheese is made from raw, unpasteurized cow's milk. Each wedge weighs at least 8 ounces. From Cambus O'May, one of Scotland's new artisanal cheese makers.