this coming week i will be making more cheese just not sure which type i'm going to tackle yet. i have some many things in my mind i'm getting confused lol. i like the idea of CH's cumin gouda and like the idea of the caraway gouda. also like the idea of a smoked gouda that would be smoked before aging but that would need a separate aging cave.
the thought has crossed my mind about making a dried and coarse ground mushroom Alpine cheese. also like the idea of doing a washed rind cheese and using some local wine to make it an authentic local type cheese. they make a lot of wine in our region
i think i need more space, more money and more time :-)
Ha you are keen and plenty of great ideas, I like the wine washed rine cheese idea, never tried, assume sherry or port would be even better!
Have to run to watch Indiana Jones #2 with teenage kids as #4 is in cinema! My wife would love mushroom, I often see all sorts of different dried mushrooms in chinese type stores, there is another person merlin who loves a mushroom et al flavoured cheese posted here (https://cheeseforum.org/forum/index.php?topic=44.0).
My problem is like making wine, I don't let it age enough!
John i have some late harvest Vidal here made by a small winery in Niagara on the Lake. was thinking about using that product but it is a white wine and i'm thinking a red might be a better choice. like the idea of the sweet red port to offset the acid of the cheese. now thats something to think about
reg
All my washed rind type cheese have been gouda and washed in saturated brine. Now you have me keen on soaking-washing in wine, port, sherry or even cider. Yes your white Vidal wine may be nice but agree that it won't give you any colouring. I know there are cheeses that are soaked in port.
I have a wine washed cheese making recipe called Cabra al Vino. It uses a standard goat cheese recipe as base and then red wine to give the rind a deep violet color and a
perfect taste combination. It says after pressing to:
- Soak the cheese in red wine for 24 hours.
- Remove and let air dry for 6 hours or until dry to touch.
- Repeat the wine bath.
Doesn't mention if you drink the wine afterwards, ;) why not?
When I soak gouda in saturated brine it floats due to the high density of the brine, and thus I flip it every ~15 min to get even rind development. As wine is lower density your cheese may sink and thus you wouldn't have to do that step.
Post/send a couple snaps if you do this, I have no time for cheese making this weekend but my blue is building mold dramatically snaps posted here (https://cheeseforum.org/forum/index.php?topic=97.0).
i would assume that with making that cheese the salt is added before pressing then soaking in the wine ?
reg
Just re-checked the recipe, no salt added anywhere. With gouda, the salt causes hte rind, with this recipe, presumably the wine does.
Oops, me bad, just noticed that this recipe does add salt before pressing but no amount given, sorry. I posted the recipe here (https://cheeseforum.org/forum/index.php?topic=113.0), please let me know how much salt you use and I'll update the recipe.