A little blast from Freelanders Krazy kitchen:

take the following

250 g Cheddar cheese
2cl Malt whisky (Or other cheaper whisky)
1 plastic container with air tight lid
1 Fork

Prick the cheese full of holes with the fork the more the better. Put the cheese in the container and then pour over your choosen tipple.

Put the lid on the container and put it in the fridge. Take it out twice a day for a week and pour the whisky that hasn't yet been absorbed back onto the chesse.

If the cheese hasn't absorbed all the whisky after a week then pour what is left away (Or drink). Keep the cheese in the fridge for at least a week.....Then enjoy.. 8-) 8-)