Cabra Al Vino I

[bansidhe]

My first attempt at this. The start was less than auspicious..  a total fiasco...  But I am continuing on.  This is what it look like after the first 24 hours of wine soak.  Fingers crossed...

[lafux]

I would say that everything with red wine looks nice. Even wine stains. Ok, not really, especially for ones that do the cleaning. :) But you get my point. That idea of a cheese merged with wine is absolutely mesmerising. So is the result. And then rejoined with same wine while enjoying it... Heavenly. I also thought more than once to give it a try at one of those winy ones, but wasn't confident enough. And also felt sorry for the wine. Maybe this post is just what I needed to actually give it a go next time I decide to curdle some milk. :) Do you intend to soak it multiple times? Which wine did you use? Even though the coverage is not even, that deep purple hue is quite nice. I cannot say more as I am still to experience making this type of cheese. Please do post further about it's progress. It's interesting to see how the colour and aroma act/react as the wheel is drying and maturing.         

[bansidhe]

I do intended to let it soak another 48 hours after it has aired for 24.  I am hoping that it will even out the tone.  Since I was thinking 'Spain', I used goat milk and a Garnacha for the wine.  There color isn't as deep purple as some wines but I am hoping the combination will go well.  Of course, I will try to make this cheese again, without the missteps of this first rounds so I can see if it changes things.  I may use a Tempranillo though the next time.  Thank you for your words of encouragement.