Here she is after a couple of weeks:

Earlier I made two beery cheeses, but you can call them ale-washed trappist, and only one has a label by Ralph Steadman. Now just ready for their maturity, three months later, best tasted with some Schlagenheim in the midday Sun: (https://www.youtube.com/watch?v=4jBZLbrlCwM&list=PLIXWMhTRu847X1cyPH0BjTb34KIIFgjqi)

Kind of (but only slightly) disappointing. The Rochefort (left) was actually pretty good, and tasted of Rochefort (although I probably wouldn’t have guessed hadn’t I known) and the Guinness had a stronger taste of Guinness. I think both of them needed more salt. In any case, both are going back into wrapping and might be better in six months!

-R