Author Topic: Tips on washed-rind cheeses?  (Read 3054 times)

Offline mtncheesemaker(Pam)

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Re: Tips on washed-rind cheeses?
« Reply #15 on: February 03, 2010, 08:01:59 PM »
No, that wasn't me on the drunken goat!


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Offline Brie

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Re: Tips on washed-rind cheeses?
« Reply #16 on: February 03, 2010, 08:28:32 PM »
I made a drunken goat (used recipe on this site for Cabre al Vino). Soaked it in Spanish Wine (on and off) for 3 days. Just cut it last week, after aging for 2 months and it was absolutely wonderful! I can't wait until my second is done and I age it for 3 months. Let me now how the othrs are turning out!
Christine
Darn, another cheese meltdown--ahh, perfect fondue.

Offline Missy Greene

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Re: Tips on washed-rind cheeses?
« Reply #17 on: February 04, 2010, 08:59:44 AM »
hey Brie, sorry for the mix up. Did you do anything to your Drunken Goat while aging??? mine doesn't seem to be doing anything...here is a photo.
 glad yours turned out...Missy