Make red wine rind on farmhouse cheddar?

[Float]

Had a great Drunken Goat the other day and was wondering about putting a red wine rind on my next farmhouse cheddar. 

I'm pretty new to cheesemaking and have only so far made a few dozen batches of mozzarella and four 2-lb wheels of farmhouse cheddar.  Have not tasted my cheddar yet, the oldest is only a month in age.

How (should?) does a newbie to the craft make a red wine rind on cheddar?

[Tea]

Hi Float and welcome to the board.
Several of us have experiemented with a wine bathed cheese, although I decided to use port for mine.
If you do a search for "vino" you should be able to find all our results.  Because I used port, mine turned a dirty brown colour, but Dagger Doggie used a red wine, and his was a beautiful purple colour.
I found that the cheese that I left as a wine rind, being a harder cheese the flavour had not really permeated into the cheese.
The softer cheese I also waxed, I found that the port flavour was noticable through the whole cheese.  Haven't experiemented any further to see whether the waxing or the cheese made the difference.
Let us know what you decide to do.