cut irish cheeses
on the left is the dubliner with stout, on the right the cheddar with whiskey.
because the dubliner starts out as a basic cheddar (curds cut very fine) with a parmesan as well as a swiss culture then added, it's a bit crumblier than most cheddars while being creamier than most hard aged cheeses. it's kind of the best of both worlds that way; you can cut into it and it cracks in irregular chunks like parmesan, but is still smooth and creamy with that swiss, nutty finish. the stout darkens the cheese a bit, although not much.
you can see how much creamier and softer the irish cheddar with whiskey is, on the right. also more golden in color, since the whiskey doesn't affect the cheese's natural color much. irish cheese comes from cows that only eat grass, no grains, so their cheeses tend to be higher in beta-carotene and therefore more golden yellow in color.