Hopscotch is our gold medal cheddar soaked in an award winning dark Scotch Ale from Devil’s Canyon Brewing Company in Belmont, California. The milk is pasteurized, and then immediately after the cheddar has been milled, we soak the milled curds in this wonderful brew for two hours. Then the cheese is placed in molds and pressed for 18 hours. After pressing, the 40 pound blocks are weighed, vacuum sealed and boxed for aging. The appearance is pleasing as the white cheddar is highlighted by the dark beer surrounding each of the pressed curds. At 4 to 5 months the flavor of the cheddar and the ale engage in a unique tasting experience, and becomes more intense with further aging. This is a great cheese for parties and snacking, but can also be used in cooking, and what can be more enticing than a pizza made with this cheese – a match made in heaven! We recommend pairing Hopscotch with Devil’s Canyon Scotch Ale, or your favorite beer.