Author Topic: Cabre al Vino  (Read 1105 times)

Offline Christy

  • Mature Cheese
  • ****
  • Location: NE Kansas
  • Posts: 245
  • Cheeses: 12
  • Spoiled Goats Give Sweeter Milk
    • Providence Hill Farm
Cabre al Vino
« on: September 01, 2009, 05:08:37 PM »
I just took my first Cabre al Vino out of the press. The recipe doesn't specify if the wine bath is room temp so I’ll assume it is unless someone tells me differently.

I am so excited about this cheese!! I am using a wonderful homemade Vini di Bacco made by our friends with a vineyard (and some day winery). They love goat cheese and I want to give this one to them (well... maybe just half :P)

Christy
Providence Hill Farm and My Blog
Nubian Dairy Goats, Milk, Cheese, Goat Milk Soap & Lotion


Guests, join the CheeseForum.org community to remove this ad.


Offline FRANCOIS

  • Old Cheese
  • *****
  • Posts: 788
  • Cheeses: 71
  • Default personal text
Re: Cabre al Vino
« Reply #1 on: September 01, 2009, 06:51:50 PM »
I have never done a wine bath at room temperature.  I have done it in the cooler since my cheeses normally bathed for days if not weeks and elevated temps would cause issues with yeast.

Offline Christy

  • Mature Cheese
  • ****
  • Location: NE Kansas
  • Posts: 245
  • Cheeses: 12
  • Spoiled Goats Give Sweeter Milk
    • Providence Hill Farm
Re: Cabre al Vino
« Reply #2 on: September 01, 2009, 07:04:45 PM »
Thank you Francois, I'll put it in the cooler.

Christy
Providence Hill Farm and My Blog
Nubian Dairy Goats, Milk, Cheese, Goat Milk Soap & Lotion

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Cabre al Vino
« Reply #3 on: September 01, 2009, 09:47:09 PM »
Good luck Christy! Sounds like a winner!