I figured if they go together then they should GO together... I mostly followed the wine infused cheese recipe from New England. I used Kazu instead and went a little bit longer on some of the times due to Kazu being a little slower paced culture. Going to let it sit through tonight and go ahead and vacuum seal it tomorrow.
Why not, indeed! You have gotten beautiful color there.
I am not familiar with NEC's recipe - is it basically a tomme, a cheddar, or ... ?
If you have just made the cheese, I would wait more than one day before bagging - typically I wait at least a week to let it dry well. You will need to keep an eye out for any mold, of course.
The recipe is here
https://cheesemaking.com/collections/recipes/products/wine-infused-cheese-recipe
It is my first washed curd cheese but I would guess it is closer to a Gouda. I would have agreed with the ageing as well however the recipe called for no drying and after only 24 hours the cheese had dried quite a bit and was developing several cracks along the edges. Going to give this one until Valentine's Day and see how it tastes!
Sounds good ... waiting for the taste test!
I know I am late to the party.. here but I just made this cheese yesterday. The recipe does not say specifically to air dry BUT I believe it is understood that you should wait until all surface moisture is gone. In the Q&A of this cheese someone inquired about this. The response was that the cheese should already be pretty dry but you do need to be sure the surface moisture is gone. My cheese came out of the press pretty dry but to be sure I am letting air dry a bit. I'll wax tomorrow. Anyway, how did your cheese turn out? How did you find the recipe? I found my curds got way too small, it looks like your cheese actually. The next time, I'll cut a bit bigger and I will use raw milk. I find I get much better curds if I use raw or a combination of the two.