“He ordered some bandaged cheddars from the Ann Arbor gourmet emporium Zingerman’s, including the English cheese that sets the standard for the variety—Montgomery’s cheddar, made from milk produced on a 500-year-old family farm. He collected mold scrapings from each, mixed them with water in a blender, spritzed the liquid on the wheels, and let them age.”

Here’s the linky to the rest of the article Chicago Reader

I’m gonna try that. Its an excuse to buy some real cheddar anyway