The cheese is a medium cheddar, but before they press the curd, they mix in Irish porter beer, which creates a beautiful marbled cross section. The flavor is nicely filling, and has just a bit o' bite, with a sweetness from the beer. The cheese also has an interesting distinction in that they use vegetable rennet to form the curd, rather than the rennet from a sheep's stomach, so you [i]could[/i] call it a "vegetarian" cheese, assuming you're a lacto-vegetarian, of course; or like me, an ovo-pesco-lacto-vegetarian. ^_^;
I think that a drink pairing is pretty easy here, Guinness, of course! A pint of Polygamy Porter from Wasatch Brewery would also be a great option.
Slàinte!
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