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.
- Warm the milk to ~ 90 F/32 C, then stir in the starter culture, cover and let ripen for 10 minutes.
- If required, dilute calcium chloride in cool water and stir in.
- Whisk in diluted rennet to fully distribute, cover and let sit for 1-2 hours, maintaining ~90 F/32 C.
- Once clean break is achieved, cut the curd, stir and let rest for ~5 minutes.
- 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.
- Repeat above until temperature has reached ~100 F/38 C, then let sit for 1 hour.
- Strain off the whey in cheesecloth lined colander, discarding whey.
- Add salt and mill the curds into 1/4 in/ 0.5 cm pieces.
- Place the curds into cheesecloth lined mold and press at 20 lb/9 kg for 20 minutes.
- Carefully remove cheese from cloth, turn cheese and press with same weight but for 12 hours.
- Repeat for second 12 hours.
- Remove cheese from press and cloth and place in red wine bath for 24 hours.
- Remove cheese from bath and allow to air dry for 6 hours or until dry to touch, bath again for second 24 hours.
- 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.