Cabre al Vino Cheese Making Recipe

This is a generic recipe for making Cabre al Vino. Cabre al Vino is a goat’s milk based rind washed cheese that is based on a cheese from Spain and uses red wine as the bath to wash the rind.

Ingredients – American

  • 1 US gallon fresh Goat’s Milk.
  • Mesophilic Starter Culture of your choice.
  • Optional: Calcium Chloride if using pasteurized milk.
  • Rennet diluted in 1/4 cup/50 ml water, amount depending on package directions and your experience with that brand.
  • Red Wine to bathe cheese, amount depending on your size press and bath container.
  • 1 Tablespoon non-iodized Salt.


  1. Warm the milk to ~ 90 F/32 C, then stir in the starter culture, cover and let ripen for 10 minutes.
  2. If required, dilute calcium chloride in cool water and stir in.
  3. Whisk in diluted rennet to fully distribute, cover and let sit for 1-2 hours, maintaining ~90 F/32 C.
  4. Once clean break is achieved, cut the curd, stir and let rest for ~5 minutes.
  5. With cup, draw off 1/2 of whey and replace with ~175 F/80 C fresh water, stir carefully to ensure curds at bottom don’t matt.
  6. Repeat above until temperature has reached ~100 F/38 C, then let sit for 1 hour.
  7. Strain off the whey in cheesecloth lined colander, discarding whey.
  8. Add salt and mill the curds into 1/4 in/ 0.5 cm pieces.
  9. Place the curds into cheesecloth lined mold and press at 20 lb/9 kg for 20 minutes.
  10. Carefully remove cheese from cloth, turn cheese and press with same weight but for 12 hours.
  11. Repeat for second 12 hours.
  12. Remove cheese from press and cloth and place in red wine bath for 24 hours.
  13. Remove cheese from bath and allow to air dry for 6 hours or until dry to touch, bath again for second 24 hours.
  14. Ripen cheese at 50 F/10 C and 80-85% humidity for 3 months. Turn cheese daily for first 2 weeks, wipe cheese brine solution as required.