Browsing the cheese aisle in my local Dunnes Stores a feta cheese caught my eye.
‘Barrel Aged’ it stated.
What barrels & for how long?
Turns out beechwood for a minimum of 60 days.
I couldn’t discern any wood influence – but enjoying the feta brought me back to lazy beachside days in Greece tucking into a wholesome & fresh feta cheese salad after the previous nights entertainment.
It’s not just whiskey that’s barrel aged!
Sláinte
I’m smitten with Märzen.
The smoky BBQ flavours just win me over.
Using barley dried over a beechwood log fire – the richness, depth & above all – smokiness – of this traditional German style screams out YES to my palate.
I’ve moved over to the Rauchbier side!
Prost!
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