Has Anyone Experimented With Wine-Washed or Wine-Soaked Cheese?

[tomdcws01]

I am interested in cheeses that incorporate wine during aging or rind treatment.

For those who have experimented with wine:

Which wine styles worked best?
Red or white?
How often did you wash the rind?
Did the wine noticeably affect the final flavor?

I'd love to hear about any successes or mistakes to avoid.

[tecla]

There are a bunch of threads on using wine and other alcohol in the rind washes for washed rind cheeses, too many to list here. If you use the search box you'll find some for sure.

Typically, in the wash brine you'd add maybe 10-50% wine, depending on your preference, and stronger amounts will slow down development of cultures on the rind, same as adding more salt, but you can use that to control your rind's preferred cultures as it ages.

Higher amounts can start to overpower the flavor, so don't overdo it too much.

Also, typically you'll only be washing it once every 2-5 days for the first one or two months. If you go longer than that a washed rind, with wine or not, can get overdeveloped and overpower the flavor of the cheese (I'm looking at you, Limburger).