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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: hoeklijn on March 03, 2013, 12:01:17 PM

Title: An other Cabra al Vino
Post by: hoeklijn on March 03, 2013, 12:01:17 PM
Because I got my hands on a 21cm Tomme mould and wanted to try it, I started a Cabra al Vino yesterday and decided to go for Linuxboy's Tomme recipe for a basic Tomme on wacheese.com and his directions on this forum.
So I didn't add salt to the curd like I was used to, but put the cheese this morning in a wine brine with 3 liter red wine, 600 gram n.i. salt and 1 1/2 tsp CaCl. Very curious how it will turn out....

cheers,
Herman
Title: Re: An other Cabra al Vino
Post by: H-K-J on March 03, 2013, 03:48:28 PM
WOW! now that looks's nice' I'll bet the wine brine will make an excellent Rind 8)
Title: Re: An other Cabra al Vino
Post by: hoeklijn on March 04, 2013, 07:18:15 AM
Yes, I hope so. Normally I added salt to the curd and soaked the cheese in pure wine, but according to Linuxboy and Iratherfly this is better....
Title: Re: An other Cabra al Vino
Post by: Boofer on March 04, 2013, 02:44:13 PM
I did a Tomme de Merlot (http://cheeseforum.org/forum/index.php/topic,5217.msg40536.html#msg40536) a while back. It was okay but not outstanding. I believe some of it is still hanging around in the back of the fridge.

I'm very curious how yours will progress and if the wine-brine will infuse sufficient salt towards the center of your wheel. So your wine-salt-CACL ratio came from Pav and Yoav?

Can you share details of your wine soak process?

-Boofer-
Title: Re: An other Cabra al Vino
Post by: hoeklijn on March 04, 2013, 03:20:30 PM
I'm very curious how yours will progress and if the wine-brine will infuse sufficient salt towards the center of your wheel. So your wine-salt-CACL ratio came from Pav and Yoav?

Can you share details of your wine soak process?

-Boofer-

No, not the wine-salt-CaCl ratio came from them but the idea to skip adding the salt to the curd and brine the cheese in a wine-salt solution.
The ratio I used is based on my normal brine that I use for Gouda's, only turned the water into wine (don't call me cheesus...) and skipped the vinegar because I'm counting on the acidity of the wine (My PH-meter is not working anymore...).
Details: Buy 3 liter of the cheapest Merlot you can find in the supermarket, add the salt and the CaCl to it, warm it a bit to dissolve the salt and soak the cheese in it for 36 hours.
Tonight I will get it out, dry it for 24 hours and I guess I then will soak it again for 24 hours... I'll keep you posted...
Title: Re: An other Cabra al Vino
Post by: mjr522 on March 04, 2013, 05:31:55 PM
Very cool--how much does the cheese weigh?
Title: Re: An other Cabra al Vino
Post by: Tomer1 on March 04, 2013, 07:31:24 PM
It would be interesting to note if the wine acids permeate the cheese and making it more acidic.  (which one could compensate by washing the curds and salt\de-mold earlier).
Title: Re: An other Cabra al Vino
Post by: hoeklijn on March 05, 2013, 07:18:55 AM
@Mike: Tonight I'm going to weight it, after a 24 hours drying and before it will go back into the wine for an other 24 hours.
@Tomer1: Yes, I'm already very curious how the taste will be compared to earlier Cabra's I made and where I followed an other recipe...
Title: Re: An other Cabra al Vino
Post by: hoeklijn on March 06, 2013, 10:47:45 AM
Very cool--how much does the cheese weigh?

Before the second dive into the wine it was 2.6 kilo, about 5.7 lbs...
Title: Re: An other Cabra al Vino
Post by: mjr522 on March 06, 2013, 04:44:20 PM
Thanks!  I'm becoming more enamoured with the idea of big cheeses (though I'm also liking the idea of making multiple little cheeses at the same time).
Title: Re: An other Cabra al Vino
Post by: hoeklijn on March 06, 2013, 07:00:43 PM
Yes, I can imagine... Small goat cheeses like Valency are fun, cheeses of 2 lbs like baby Gouda's for the family are fun and it's fun to cut big cheeses on parties etc. Hell, all cheeses are fun  ^-^ One of the reasons for the Tomme mould is that I want to try Alp cheeses like Sbrinz and Emmental...
Title: Re: An other Cabra al Vino
Post by: Vina on May 03, 2013, 09:23:15 AM
how is your cheese progressing now in two month?

I'm wondering what's if vine brining is done AFTER salt bath? any ideas?
Title: Re: An other Cabra al Vino
Post by: meyerandray on May 03, 2013, 12:53:41 PM
Did you use 100% goat's milk for this make?  How long will you age it?  I was considering trying a brined cheese, and I think a wine-brined goat's cheese sounds interesting and delicious-my husband will be sad about the 3 liters of wine "sacrificed" for the cause. 
Can you post some updated pics and observations, and an estimated opening date??  You have me quite intrigued,
Celine
Title: Re: An other Cabra al Vino
Post by: hoeklijn on May 03, 2013, 02:14:54 PM
@Vina: This is the first one that I brined in a salt-wine solution, previously I added the salt to the curds, pressed the cheese and then soaked it in the wine. I cut it last week and I thought it was a bit to salt, but collegues that tasted it liked it very much...
@ meyerandray: yes, 100% goat and it aged just about 8 weeks. Don't sacrify your best red wine for this, a cheap but dark red wine will do (IMHO). I'm at work at the moment ("checking email"  ;) ) so I can't update pictures now. Maybe this weekend if I'm not too busy...

Title: Re: An other Cabra al Vino
Post by: High Altitude on May 07, 2013, 12:17:48 AM
Can't wait to follow this one!  Such royal coloring.  Question though:  why wouldn't you use a decent red, vice an 'el cheapo'?  I would think some of the nuances of a good quality wine would enhance the rind flavor.  I will definitely try making one of these....maybe in the late summer/early fall.  May have to hit up one of the local goat farms with Mike  ;D!
Title: Re: An other Cabra al Vino
Post by: hoeklijn on May 07, 2013, 06:18:19 AM
I tried it before with a good Rioja. You will get a certain wine flavor in the cheese but to my experience the difference between the flavor (in the cheese of course!) of a good Rioja or a cheap Merlot is neglectable.
And both will color the cheese very well, so I prefer to drink the Rioja when I eat a piece of the Cabra  ^-^
Title: Re: An other Cabra al Vino
Post by: meyerandray on May 07, 2013, 05:57:08 PM
Have you ever made a cheese aged in grape skin and seeds?  I wonder which gives more flavor, brined in the actual wine or aged in the leftovers from the winemaking process.  Seeing as lots of you make wine, have you ever tried to age a cheese in your leftover solids once you remove them from your fermenting brew?  And if so, which contributed more to the cheese, the wine or the leftovers?
Title: Re: An other Cabra al Vino
Post by: hoeklijn on May 08, 2013, 06:46:30 PM
Well, I didn't. I think I remember some Pecorino's are aged that way, but my wine making stopped long before I started to make cheese.
I'm not sure how the process would be, because grape skin tends to become mouldy very easily...
Title: Re: An other Cabra al Vino
Post by: BobE102330 on May 08, 2013, 09:16:58 PM
Have you ever made a cheese aged in grape skin and seeds?  I wonder which gives more flavor, brined in the actual wine or aged in the leftovers from the winemaking process.  Seeing as lots of you make wine, have you ever tried to age a cheese in your leftover solids once you remove them from your fermenting brew?  And if so, which contributed more to the cheese, the wine or the leftovers?


Sounds like you are reinventing Tomme au marc  ;) http://www.cheesemaking.com/howtomaketommeaumarccheese.html (http://www.cheesemaking.com/howtomaketommeaumarccheese.html)
Title: Re: An other Cabra al Vino
Post by: meyerandray on May 09, 2013, 07:19:28 AM
Yes, I was referring to a toma (tomme). I live 40 minutes from the. Alps and 40 minutes from Barolo/Alba/Asti etc so wine and toma are a norm here, I have heard of toma alle vinacce and wasthinking of trying to make one this year, but I have wine now, so maybe I'll try the wine brine, then when the season comes I'll try the tomme au marc and let you know the different effects.
Title: Re: An other Cabra al Vino
Post by: hoeklijn on May 10, 2013, 03:03:39 PM
Maybe it's worthwhile to try also the difference between salting the curd and using a wine-brine. I made them both ways and so far I prefer the ones where I salted the curds and soaked them in the pure wine.