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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: scasnerkay on September 24, 2013, 04:50:39 PM

Title: Vaca al Vino results
Post by: scasnerkay on September 24, 2013, 04:50:39 PM
I opened this cheese at a little over 4 months for a special occasion. My first attempt with soaking a cheese in wine, and first try with this tomme recipe. I was very happy with the result! It has a nice flavor with a nutty taste somewhere between a cheddar and a swiss. It is smooth and a bit dry. Near the rind I can taste the flavor of the wine. We ate half of it and I re-sealed the other half to save for another time. The weight was 1#11 oz.
Title: Re: Vaca al Vino results
Post by: hoeklijn on September 24, 2013, 06:20:58 PM
Nice looking cheese, so a cheese to you! Makes me long for an opportunity to make a Cabra al Vino again. What kind of wine did you use?
Title: Re: Vaca al Vino results
Post by: Geodyne on September 24, 2013, 08:16:11 PM
This looks simply marvelous. I'm looking forward to trying a wine-soaked cheese as Murcia al vino is a favourite of mine. Did you do a single soak, or wash the cheese as it matured?