Author Topic: Making a Wine Cheese  (Read 1007 times)

Offline Zinger

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Making a Wine Cheese
« on: March 28, 2009, 09:37:28 AM »
I saw a video clip on Cahill's Porter and Wine Cheese making in Ireland and am intrigued with the idea. Anyone have any thoughts as to any recipes? I think I have figured it out from watching the video, but would welcome your thoughts and comment.

Following is the link to this video clip.

http://www.niallh.com/cahills-cheese-video-interview/

Thanks.


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Offline mako

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Re: Making a Wine Cheese
« Reply #1 on: March 28, 2009, 02:56:33 PM »
There's been a little effort made toward something like this. Not sure about wine, but of those cahill's porter cheeses.

A description and an attempt with some great discussion of methods.

Offline Zinger

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Re: Making a Wine Cheese
« Reply #2 on: March 31, 2009, 05:24:13 PM »
My attempt at a wine cheddar thus far has mixed results. The curd is not well meshed, but I tasted a little piece of the cheese that broke off when I removed it from the press (as I usually do with all my cheeses) and it definitely has a better taste than my other cheeses at this very early stage. It will be interesting to see what a few months does.


I have had a thought as to this process. What does anyone think about making a ricotta that is blended with wine and then pressing that "wine ricotta" into my cheddar?

BTW Here is my wine cheddar one day out of the press.
« Last Edit: March 31, 2009, 05:36:28 PM by Zinger »

Offline kai

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Re: Making a Wine Cheese
« Reply #3 on: April 01, 2009, 11:18:35 PM »
it's beutiful colour cheese.

Offline Zinger

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Re: Making a Wine Cheese
« Reply #4 on: April 02, 2009, 10:39:00 AM »
Yes, the color is great, but as it dries it continues to open up where the curds didn't knit well. The interesting thing is that as small crumbs fall off and I eat them, it really tastes very nice - especially for an unripened cheese.


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Offline chilipepper

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Re: Making a Wine Cheese
« Reply #5 on: April 08, 2009, 11:42:19 AM »
Zinger, that looks nice. I'm going to try another one of these with stout in the near future.  What was your process in adding the wine to the curd?

Ryan

Offline Zinger

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Re: Making a Wine Cheese
« Reply #6 on: April 08, 2009, 12:02:45 PM »
I just added room tempertaure Cab Sauvignon to the curds prior to pressing. As I sit here right now, I am bringing up to temp some more milk for another attempt.

Go to  http://cheeseforum.org/forum/index.php/topic,1389.0.html to see what I am going to do different this time.

I'll post my progress to that link.