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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Zinger on March 28, 2009, 02:37:28 PM
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I saw a video clip on Cahill's Porter and Wine Cheese making in Ireland and am intrigued with the idea. Anyone have any thoughts as to any recipes? I think I have figured it out from watching the video, but would welcome your thoughts and comment.
Following is the link to this video clip.
http://www.niallh.com/cahills-cheese-video-interview/ (http://www.niallh.com/cahills-cheese-video-interview/)
Thanks.
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There's been a little effort made toward something like this. Not sure about wine, but of those cahill's porter cheeses.
A description (http://cheeseforum.org/forum/index.php/topic,721.0.html) and an attempt (http://cheeseforum.org/forum/index.php/topic,817.0.html) with some great discussion of methods.
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My attempt at a wine cheddar thus far has mixed results. The curd is not well meshed, but I tasted a little piece of the cheese that broke off when I removed it from the press (as I usually do with all my cheeses) and it definitely has a better taste than my other cheeses at this very early stage. It will be interesting to see what a few months does.
I have had a thought as to this process. What does anyone think about making a ricotta that is blended with wine and then pressing that "wine ricotta" into my cheddar?
BTW Here is my wine cheddar one day out of the press.
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it's beutiful colour cheese.
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Yes, the color is great, but as it dries it continues to open up where the curds didn't knit well. The interesting thing is that as small crumbs fall off and I eat them, it really tastes very nice - especially for an unripened cheese.
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Zinger, that looks nice. I'm going to try another one of these with stout in the near future. What was your process in adding the wine to the curd?
Ryan
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I just added room tempertaure Cab Sauvignon to the curds prior to pressing. As I sit here right now, I am bringing up to temp some more milk for another attempt.
Go to http://cheeseforum.org/forum/index.php/topic,1389.0.html (http://cheeseforum.org/forum/index.php/topic,1389.0.html) to see what I am going to do different this time.
I'll post my progress to that link.