Prästost
Prästost is a Swedish cheese with historical roots in Sweden's one-time custom of paying tithes with agricultural goods including milk. Milk spoiles easily so most farms instead produced a small eyed cheese that had its curing process started by mixing in a small batch of fermented curds. This was common practice from the 16th though 19th centuries. Today, this style of cheese once produced in churches across Sweden is factory-made from pasteurized cow's milk.
Prästost is sometimes soaked or cured in whisky or other spirits; Saaland Pfarr is one such whisky-soaked variant. A version of prästost aged for 12 months and cured in Absolut vodka has been marketed as VODCheese.
A 1969 USDA booklet describes the manufacturing technique for one whisky-cured style of prästost:
