Lots of people have made Cabra al vino and Vaca al vino. I wanted to compare the two, so this was a dual make (on the same day as I made the orange-coriander cheese, I must be crazy!) of cow's milk and goat's milk cheese, using the time-honoured path of Pav's Tomme recipe soaked in wine.
- 8 litres pasteurised, unhomogenised cow's milk
- 150 ml prepared MM101
- 1 ml CaCl
- 1.6 ml rennet
- 3.75 litres pasteurised, unhomogenised goat's milk (that's 5 750 ml bottles)
- 70 ml prepared MM101
- 0.6 ml CaCl
- 0.6 ml rennet
I broke the cows milk into two cheeses, so one was roughly 600g and one 400g out of the press. The goats milk cheese came to 450g. I pressed these, soaked them in brine for 4 hours for the smaller cheeses, and 5 hours for the larger. Then I did three soaks in an off-Rioja rioja. Each soak was 24 hours, with 2 days of drying in between. I wanted depth of colour and possibly a bit of the wine flavour permeating the cheese, but a slight scratch on the Cabra shows me that the wine is only on the surface.
In the photo, the two Vacas are in the front (or on the right) with the Cabra in the back. I plan to age these for something like 6 months.
« Last Edit: January 31, 2014, 08:47:03 PM by Geo »