Author Topic: A new cheese style? . . . or "how not to press your cheese"  (Read 2868 times)

Offline German Cheese Girl

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Re: A new cheese style? . . . or "how not to press your cheese"
« Reply #15 on: December 14, 2010, 10:57:46 PM »
Nice save!  I made lopsided Gouda once, when the weight slid off center.  Fortunately, I caught it in time and was able to correct it. 
Merlot soaked cheese sounds amazing!!! 


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Offline Boofer

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Re: A new cheese style? . . . Tomme de Merlot
« Reply #16 on: May 20, 2011, 04:41:15 PM »
I cut the cheese  8) at the end of April but I've been distracted so I haven't posted until now.

I would say the flavor is mild. No bitterness. No acidity. The wine penetrated the rind to a depth of about 1/8th inch but doesn't contribute to the flavor significantly. I would say the wine merely serves as a coloring option for the cheese rind.

I am curious what additional affinage will bring to this cheese.

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Offline High Altitude

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Re: A new cheese style? . . . or "how not to press your cheese"
« Reply #17 on: February 09, 2013, 09:13:29 PM »
Really beautiful!  If you were to wine soak earlier in the process (less established rind), do you think it might contribute more flavor to the cheese rather than just color it? p.s., I'm so very new to everything relating to the making of cheese, so just curious.
Have some (homemade) wine with that cheese!

Offline Tomer1

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Re: A new cheese style? . . . or "how not to press your cheese"
« Reply #18 on: February 10, 2013, 10:01:20 AM »
It depends on the cheese. 
With farly soft cheeses which still has a fair bit of whey which needs to release\whip, It could bring gas production,bloating and yeasty sour flavor.

I think one should stick with the wine as colorant\wash idea for best results.
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Offline Al Lewis

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Re: A new cheese style? . . . or "how not to press your cheese"
« Reply #19 on: February 10, 2013, 10:26:45 AM »
I washed the curd on a Merlot make I did with chilled Merlot.  The taste came through but the cheese was very dry and crumbly.  Not a huge success.


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