It's really not hard at all.
And if you press cider, It's easier to make hard cider than to make not hard cider some thimes
The stuff turns to alcohol quite easily.
Maybe some time, I will put up a thread about how to make an entirely homemade wash brine
We use our own wines and solutions of local wild fruits, for the most part. I've got a few gallons of wild grape wine aging away in the cellar, waiting to be smeared on the cheese. These will make for a very dark purple, almost black, rind, a very interesting look.
I'll fiddle around with spice mixtures for hard cider, and see if I can come up with something that to me tastes Ostschweiz
or like east Switzerland, where this is often what is used (Appenzeller, for example)
Westschweiz and in the Berner Oberland, they use white wine pretty well exclusively. I think as you move north Toward Bern and especially to the wine regions around Zürich, you see more colorful wines used to wash cheeses. Honestly a great deal of what separates many regional cheeses in the German speaking part of Switzerland is how the are treated AFTER they come out of the press
You have a class of cheese called Winzerkäse, which is the wine-maker's cheese. It can be anything, just these are specially treated with quality wines.