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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: cmharris6002 on September 01, 2009, 10:08:37 PM

Title: Cabre al Vino
Post by: cmharris6002 on September 01, 2009, 10:08:37 PM

I just took my first Cabre al Vino out of the press. The recipe doesn't specify if the wine bath is room temp so I’ll assume it is unless someone tells me differently.

I am so excited about this cheese!! I am using a wonderful homemade Vini di Bacco made by our friends with a vineyard (and some day winery). They love goat cheese and I want to give this one to them (well... maybe just half :P)

Christy

Title: Re: Cabre al Vino
Post by: FRANCOIS on September 01, 2009, 11:51:50 PM

I have never done a wine bath at room temperature.  I have done it in the cooler since my cheeses normally bathed for days if not weeks and elevated temps would cause issues with yeast.

Title: Re: Cabre al Vino
Post by: cmharris6002 on September 02, 2009, 12:04:45 AM

Thank you Francois, I'll put it in the cooler.

Christy

Title: Re: Cabre al Vino
Post by: DeejayDebi on September 02, 2009, 02:47:09 AM

Good luck Christy! Sounds like a winner!