Champagne Cheddar

[Stuart]

I have been making neufchâtel and I want to do a cheddar soon, as my first hard cheese. My family had some "champagne cheddar" that was really good, so I'd like to try that variant. Has anyone done it? How much champagne do I add, and at what point in the process?
Thanks in advance!

[DeejayDebi]

I have never had it but I am thinking perhaps it is soaked in champagne? MAybe poured into the curds before pressing? Interesting idea.

[Stuart]

Hopefully someone will have an idea.
If I have to, I'll just try adding champagne to the curds before pressing. But I don't want to have to wait three months to see if it tastes right!

[DeejayDebi]

I think if I were doing it I would add the champagne after milling, allow it to soak in well then mold or press as usual. I have no idea about the ph values of wine.

You could always soak it in champange for a few days. It is a wine ...

edited - bad choice of words for process description.

[Stuart]

How much champagne would you put in? and what do you mean "after milling"? Which part of the process is that?

And otherwise, would you soak it right before you wax?

I wanna make cheddar!

[DeejayDebi]

Milling is when you cut the curds into tiny little pieces after they have been cheddared into packs. It is done before you put them in molds. Wayne ahs a great shot of this in his Monster cheese thread.

http://cheeseforum.org/forum/index.php/topic,1884.0.html

How much you would use would depend on how big a cheese you are making. Unless you soak it in the wine then I'd use enough to cover the cheese. My best guess would be about 1/2 cup per pound if you add it to the curds or a large bottle if you soak it.