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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Matthewcraig on January 31, 2014, 11:12:34 AM

Title: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on January 31, 2014, 11:12:34 AM
This is a recipe from my mother in law my wife's mother is Spanish and knows I make my own cheese so gave me a amazing Spanish cheese recipe called Formaggio Ubriaco which roughly translates to (drunken cheese). Rather than using a mesophilic culture she used full buttermilk that was left out for ten hours and then added but she said that it didn't matter. So here is the recipe.

Ingredients

8 litres (2 gallons) full cream cow’s milk

1/8th teaspoon Mesophilic direct set culture

1/8th teaspoon (just less than 1 ml) Calcium Chloride diluted in ¼ cup non-chlorinated water (if using homogenised milk)

1 teaspoon (6 ml) liquid rennet diluted in ¼ cup water”

1 Tablespoon cheese salt

6 cups (1.5 L) water, heated to 80°C (175°F)

1.5 L (1.5 quarts) Sweet Red wine” (this is really up to your personal taste)

METHOD

1. Pour milk in to either your double boiler set up or a large pot.

2. Add diluted calcium chloride, stir well. Heat the cow’s milk to 32°C (90°F), and stir in diluted starter culture, cover, and ripen for 10 minutes.

3. Maintaining the target temp of 32°C, add diluted rennet and stir for one minute. Cover and let set for one hour at target temperature.

4. Check for a clean break. Once you have a clean break, cut curds into 1 cm (1/2") cubes. Stir gently for one minute, then let curds rest for five minutes at target temperature.

5. With a sterilized measuring cup, draw off one-third of the whey. Gradually add the heated water, and stir to bring the temperature of the curds up to 33°C (92°F). This will take around two and a half cups of heated water. Stir continuously to keep the curds from matting at the bottom of the pot.

6. Once you reach the new target temp, let the curds rest for ten minutes, stirring occasionally.

7. Drain off the whey to the level of the curds using your sterilised cup or measuring spoon.

9. Strain off the whey using a cheesecloth. Pour the curds back into the pot, and mill into 6 mm (¼ inch) pieces. Blend in the salt.

10. Pack the curds into a 900 gm lined mould. Cover the curds with one corner of the cheese cloth, apply the Follower, and press at 10kg for twenty five minutes.

11. Remove cheese from press, and gently unwrap. Turn cheese over, rewrap, and press at 15kg for twenty minutes.

12. Repeat by turning over again and press at 20kg for twelve hours.

13. Remove cheese from the press and mould, skewer about 10 holes about half way through the cheese on each end, then bathe the cheese in a sterilized food grade plastic container in the red wine for 24 hours. Ensure the cheese is completely covered and flip end-over-end at the 12 hour mark.

14. Remove the cheese, lay on cheese mat for about six hours, or until it is dry to touch.

15. Repeat the wine bath for another 24 hours, topping up with additional wine if necessary, flip again at the 12 hour mark. Remove, and dry on mats until touch dry.

16. Once this is done either wax your cheese or vac-pack it then age for three months, turning everyday.

This is a wonderful  full cheese it has a a firm texture with lovely sweet after notes. If you have any question feel free to ask me










Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Geodyne on January 31, 2014, 11:18:19 AM
I wish I'd seen these before doing a couple of al vino recipes a fortnight ago!

I'm going to have to try this. Thanks for sharing.  :)
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on January 31, 2014, 12:33:15 PM
Well good luck and no problem. with mine that is currently ageing I will post a few pictures of it soon just so people can see how it turns out :)
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Digitalsmgital on January 31, 2014, 05:26:13 PM
Nice! I am leaning towards this recipe too, sounds like an easy make with an interesting result! Does the paste turn red or just where the skewer has penetrated?
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Geodyne on January 31, 2014, 07:28:52 PM
Yes please on the picture front.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on January 31, 2014, 10:23:26 PM
Well Dave after about an hour the whole outer will be red but surprisingly even after skewering it the inside does not turn red at all, what you get is purely the flavour which is a sweet nutty, buttery, creamy taste with a slight taste of what ever wine you used.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on February 01, 2014, 06:44:14 PM
Here are a few pictures of it after about 4 days out of the wine there are a few white bits that's just were the wine has rubbed of slightly, nothing to worry about. There is a small amount of white fluid coming out which according to the mother in law is just the wine mixed with a tiny bit of whey from the inner of the cheese.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Geodyne on February 01, 2014, 08:40:55 PM
I'm relieved to see the white seepage, because I noticed last night that my 2-week-old cabra/vaca al vinos were doing a similar thing.

That is a marvelous looking cheese, and very cheeseworthy. Thanks for your generosity in sharing. Have a cheese.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on February 01, 2014, 09:51:46 PM
Well geo good luck with your cabra  :D
 
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on February 18, 2014, 10:07:19 AM
I have just cut in to this amazing cheese at the three month mark and it is wonderful, as you can see from the picture it has a small blue vein running through it which make the flavour even better it has a small eye formation and has the kind of texture as a firm Gouda, on tasting it has a buttery finish with the taste of wine coming through, the rind is firm so did not crack on cutting, altogether a wonderful cheese.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: tapper of spines on February 18, 2014, 04:27:11 PM
Did you wax the cheese, or vacuum-pack it?

TOS
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on February 18, 2014, 04:32:07 PM
Wax it as I haven't invested in a vacum pack machine yet:)
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Geodyne on February 18, 2014, 07:37:55 PM
That looks delicious.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: tapper of spines on February 18, 2014, 10:40:56 PM

I don't yet have the supplies to either wax or vacuum-pack.  Do you think there's another way to successfully create a rind on a cheese of this sort?

TOS
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on February 18, 2014, 10:57:40 PM
You don't have to wax it just make sure it dosent cross contaminate
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: John@PC on February 19, 2014, 12:14:31 AM
I tried a cabra al vino recipe of Mary Karlin's but ended up tossing it (it was early in my schooling in cheese making though so I probably screwed up somewhere).  I've also tried to make some cheese sauces with red wine with equally disappointing results.  Your post is encouraging and I will definitively give it a shot, as it is pretty simple and that makes for less chance of me screwing something up again  :o.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on February 19, 2014, 10:08:02 PM
Well thankyou and put some pictures of it I have never seen anyone else do one so it would be nice to compare :) good luck
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: tapper of spines on March 14, 2014, 05:42:13 PM

I'm prepping to try this recipe, and I have a question about the wine:

1.5 L (1.5 quarts) Sweet Red wine” (this is really up to your personal taste)

I realize it says 'up to your personal taste', but do you have any counsel regarding sweet vs dry, and how it affects the flavour of the cheese?  Or is the primary purpose of the wine to assist with rind formation?  Which wines have you tried?

Thanks for your help,
TOS
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on March 14, 2014, 06:23:45 PM
I would recommend a dry as i believes it helps make a firmer paste.

Good luck and I would love to see some pictures of your make :)
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: tapper of spines on March 18, 2014, 12:50:11 PM

I'm currently at the drying stage, after the first soak.  How red was your cheese after the first soak?  Mine's reddish, but not as red as I would have expected. 

Did you re-use your bath, or start with fresh wine for the second soak?

Thanks for your help!  I can't wait for the three months to be over!
TOS
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on March 18, 2014, 08:10:31 PM
I soaked it three times it's really up to you I soaked it let it dry soaked it again then let it dry it gets a lot redder once it's dried good luck :) and yes I reused my wine
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: tapper of spines on March 24, 2014, 01:58:44 AM
You asked for photos.  Here is the after pressing, and then after the first soak.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: tapper of spines on March 24, 2014, 02:02:51 AM
A strange thing has happened, after the third soak: the cheese now sparkles!  Perhaps something in the wine has crystalized on the surface of the cheese, but it now sparkles.  Weird.  The bright dots you see on the cheese in the photos below are the sparkles, picked up by the camera's flash.
Title: Re: Formaggio Ubriaco (drunken cheese),(Spanish) recipe
Post by: Matthewcraig on March 24, 2014, 06:42:27 AM
Looking exactly like mine, mine sparkled as we'll but my camera didn't pick it up, good luck  :D