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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: reg on May 25, 2008, 10:03:26 PM
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this coming week i will be making more cheese just not sure which type i'm going to tackle yet. i have some many things in my mind i'm getting confused lol. i like the idea of CH's cumin gouda and like the idea of the caraway gouda. also like the idea of a smoked gouda that would be smoked before aging but that would need a separate aging cave.
the thought has crossed my mind about making a dried and coarse ground mushroom Alpine cheese. also like the idea of doing a washed rind cheese and using some local wine to make it an authentic local type cheese. they make a lot of wine in our region
i think i need more space, more money and more time :-)
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Ha you are keen and plenty of great ideas, I like the wine washed rine cheese idea, never tried, assume sherry or port would be even better!
Have to run to watch Indiana Jones #2 with teenage kids as #4 is in cinema! My wife would love mushroom, I often see all sorts of different dried mushrooms in chinese type stores, there is another person merlin who loves a mushroom et al flavoured cheese posted here (http://cheeseforum.org/forum/index.php?topic=44.0).
My problem is like making wine, I don't let it age enough!
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John i have some late harvest Vidal here made by a small winery in Niagara on the Lake. was thinking about using that product but it is a white wine and i'm thinking a red might be a better choice. like the idea of the sweet red port to offset the acid of the cheese. now thats something to think about
reg
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All my washed rind type cheese have been gouda and washed in saturated brine. Now you have me keen on soaking-washing in wine, port, sherry or even cider. Yes your white Vidal wine may be nice but agree that it won't give you any colouring. I know there are cheeses that are soaked in port.
I have a wine washed cheese making recipe called Cabra al Vino. It uses a standard goat cheese recipe as base and then red wine to give the rind a deep violet color and a perfect taste combination. It says after pressing to:
- Soak the cheese in red wine for 24 hours.
- Remove and let air dry for 6 hours or until dry to touch.
- Repeat the wine bath.
Doesn't mention if you drink the wine afterwards, ;) why not?
When I soak gouda in saturated brine it floats due to the high density of the brine, and thus I flip it every ~15 min to get even rind development. As wine is lower density your cheese may sink and thus you wouldn't have to do that step.
Post/send a couple snaps if you do this, I have no time for cheese making this weekend but my blue is building mold dramatically snaps posted here (http://cheeseforum.org/forum/index.php?topic=97.0).
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i would assume that with making that cheese the salt is added before pressing then soaking in the wine ?
reg
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Just re-checked the recipe, no salt added anywhere. With gouda, the salt causes hte rind, with this recipe, presumably the wine does.
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Oops, me bad, just noticed that this recipe does add salt before pressing but no amount given, sorry. I posted the recipe here (http://cheeseforum.org/forum/index.php?topic=113.0), please let me know how much salt you use and I'll update the recipe.