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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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Making a Wine Cheese
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Topic: Making a Wine Cheese (Read 2338 times)
Zinger
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Making a Wine Cheese
«
on:
March 28, 2009, 02:37:28 PM »
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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makkonen
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Re: Making a Wine Cheese
«
Reply #1 on:
March 28, 2009, 07:56:33 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.
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Zinger
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Re: Making a Wine Cheese
«
Reply #2 on:
March 31, 2009, 10:24:13 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, 10:36:28 PM by Zinger
»
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kai
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Re: Making a Wine Cheese
«
Reply #3 on:
April 02, 2009, 04:18:35 AM »
it's beutiful colour cheese.
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Zinger
Guest
Re: Making a Wine Cheese
«
Reply #4 on:
April 02, 2009, 03:39:00 PM »
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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chilipepper
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Re: Making a Wine Cheese
«
Reply #5 on:
April 08, 2009, 04:42:19 PM »
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
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Zinger
Guest
Re: Making a Wine Cheese
«
Reply #6 on:
April 08, 2009, 05:02:45 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.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
Making a Wine Cheese