Author Topic: Cabra/ Vaca al vino  (Read 248 times)

Offline Geo

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Cabra/ Vaca al vino
« on: January 30, 2014, 08:28:51 PM »
    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.

    The makes:
    • 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 »


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Offline GlabrousD

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Re: Cabra/ Vaca al vino
« Reply #1 on: April 07, 2014, 04:57:21 AM »
Hiya Geo how are your Cabras coming along please?

I tried Cabra al Vino and Cabra al Bira recently and they developed a slimy coat despite frequent brine washes. They're now dried & waxed to try to control them. I'm hoping the wax doesn't ruin the lovely surface finish I had on the wine cheese.

Cheers, GD.

Offline Geo

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Re: Cabra/ Vaca al vino
« Reply #2 on: April 07, 2014, 05:40:42 PM »
Hi GD,

Still vacuum-sealed, and waiting...the vacuum-seal doesn't seem to have disturbed the rind any.

Offline GlabrousD

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Re: Cabra/ Vaca al vino
« Reply #3 on: April 08, 2014, 05:34:51 AM »
Thanks very much Geo - I should have thought to vacuum seal them myself :(

Oh well the high temperature of the wax should kill off any nasties anyhow :)

Cheers, GD.

Offline Geo

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Re: Cabra/ Vaca al vino
« Reply #4 on: April 08, 2014, 06:07:16 PM »
I should add that I didn't do any brine washes. I did several soaks, allowed them to dry, and put them in the cave.

Hopefully the wax should kill of any nasties indeed. And so long as you're careful when you remove it, hopefully your surface will remain pristine.


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Offline GlabrousD

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Re: Cabra/ Vaca al vino
« Reply #5 on: April 08, 2014, 11:06:29 PM »
I do hope so. The red surface of the wine soaked cheese was lovely to look at. Only time will tell :)

Cheers, GD.