Mulled wine Asiago, and the wonders of washed rinds

[cheesehead94]

I made my first Asiago (3 gallons raw milk) a couple days before the new year, and figured it would be a good time to experiment with a washed rind. Previously I had only ever done oiled, bandages, and  wild rinds, but reading some of Alp's detailed posts on rind washing I figured I would give it a go.

I am not sure how the cheese itself will turn out as my ph meter was down and I had to rely on strips, but the rind is looking amazing! It was the holiday season and I was feeling festive, so rather than a normal red wine brine I made a mulled wine brine, with orange peel, clove, cinnamon, and anise. I washed heavily for about two weeks, got a light schmier going, and now I am just washing 3 times per week. I'm planning on aging this one 6 months.

Zero mold so far (in a cave with lots of wild rind cheese floating around), even texture, and amazing smell. I think washed rinds may be my new go-to option, loving it so far!

[cheesehead94]

I forgot to mention the brine specifics: equal parts mulled wine and distilled water and 8% salt.

I'll be sure to post how it turns out, sometime in June!

[River Bottom Farm]

Very impressive so far! AC4U.  The main problem I have had in using wine in a wash is with yeast from the wine getting too strong a flavor hold in the cheese. I like your mulled wine idea though and the rind looks very nice!

[awakephd]

Another cheese for you - looking forward to seeing the results!

[GortKlaatu]

Cool!  AC4U


I've done a lot washed rinds with fruited vodkas...but not a mulled wine.  Sounds interesting