Making a Wine Cheese

[Zinger]

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/

Thanks.

[makkonen]

There's been a little effort made toward something like this. Not sure about wine, but of those cahill's porter cheeses.

A description and an attempt with some great discussion of methods.

[Zinger]

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.

[kai]

it's beutiful colour cheese.

[Zinger]

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.

[chilipepper]

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

[Zinger]

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  https://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.