A new cheese style? . . . or "how not to press your cheese"

[German Cheese Girl]

Nice save!  I made lopsided Gouda once, when the weight slid off center.  Fortunately, I caught it in time and was able to correct it. 
Merlot soaked cheese sounds amazing!!! 

[Boofer]

I cut the cheese  8) at the end of April but I've been distracted so I haven't posted until now.

I would say the flavor is mild. No bitterness. No acidity. The wine penetrated the rind to a depth of about 1/8th inch but doesn't contribute to the flavor significantly. I would say the wine merely serves as a coloring option for the cheese rind.

I am curious what additional affinage will bring to this cheese.

-Boofer-

[High Altitude]

Really beautiful!  If you were to wine soak earlier in the process (less established rind), do you think it might contribute more flavor to the cheese rather than just color it? p.s., I'm so very new to everything relating to the making of cheese, so just curious.

[Tomer1]

It depends on the cheese. 
With farly soft cheeses which still has a fair bit of whey which needs to release\whip, It could bring gas production,bloating and yeasty sour flavor.

I think one should stick with the wine as colorant\wash idea for best results.

[Al Lewis]

I washed the curd on a Merlot make I did with chilled Merlot.  The taste came through but the cheese was very dry and crumbly.  Not a huge success.