Experimental cheese: This is a homemade hot water washed curd cheese (Edam inspired), brined with Old Bay seasoning. Named it The Marylander’s Delight.

I steeped Old Bay seasoning in saturated brine for a week. Then filtered out the larger solids with cheesecloth. Made the cheese and brined it in the old bay slurry for 13 hours. Little over 3 hours per pound. It’s drying now and I’ll let it age for two months. Smells like a crab boil for sure!