Here's a quick video of Lorelei, fresh from the vat. The little squares of cheese are just a big pile of curds and whey. When we turn the cheese over, the young cheese is revealed. The curds are still warm, knitting together, and draining whey at a quick pace. In a week, the cheese will be ready to wash in Deschutes Brewery's Black Butte Porter. The results? An incredibly delicious cheese!