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Title: Cabra al Vino
Post by: GortKlaatu on January 21, 2019, 05:21:55 PM

Here's the latest one ready for its wine bath.
I call mine La Cabra Borracha here in Costa Rica

Title: Re: Cabra al Vino
Post by: rgreenberg2000 on January 21, 2019, 09:00:22 PM

That's a lovely looking cheese! Looking forward to seeing how it looks coming out of the bath!

Rich

Title: Re: Cabra al Vino
Post by: cheesehead94 on January 22, 2019, 03:23:14 AM

Love the design on the rind! Keep us posted

Title: Re: Cabra al Vino
Post by: mikekchar on January 22, 2019, 09:28:03 AM

Speaking of which, what is the smallest cheese you think you could do with that mould/wrap? Do they sell them in various sizes? I'm trying to keep my cheese makes down to 4 liters (~1 gal) at a time.

Title: Re: Cabra al Vino
Post by: awakephd on January 22, 2019, 02:56:59 PM

Beautiful! AC4U.

Title: Re: Cabra al Vino
Post by: GortKlaatu on January 23, 2019, 01:42:13 AM

Thanks Andy.
Mike, this particular mold is small...it is meant for a 2 pound cheese...so 1 gallon would fill it approximately halfway. Of course, aging cheeses that smaller becomes a real problem in trying to keep them from drying out too much due to the increased surface:paste ratio

Title: Re: Cabra al Vino
Post by: PacoSEDG on January 29, 2019, 11:31:58 AM

What kind of mold is that? I love it!

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: GortKlaatu on January 21, 2019, 05:21:55 PM