I'm stumped as to how to add a flavoring such as Port wine. chocolate or other flavors to cheese during the making process.
I've had one failed attempt with chocolate that never set up (chocolate "milk" has very little milk in it)and have a as yet to see what's happening addition of port wine to a batch that is drying now.
I just curious as to how other have approached adding flavors to their cheese.
Normally you would add flavors to the curds just prior to pressing.
Hmm I added mine on the port one at the rennet stage.
Hmm never tried it but I would think the booze would kill the rennet. If you want to add wine like port wine cheddar add it to the curds after milling nad just before pressing. Not to much though- a few teaspoons per handful, and make it at least room temperature or you'll cool the curds way to fast and they will need a tank to press them.
Well I really did it then I put about a cup in 2 quarts worth. I wanted to get the color in the curd. It still formed curd just fine and took the color sorta into the curd. Has a nice marbled look with the rest of the curd mixed with it from a 2 gallon batch. Was using my Gouda recipe.
Well that'll be winey cheese for sure. I have had commercial cheeses that were so full of wine I couldn't taste the cheese. You must have had alot of drainage if you used 2 quarts.
The finer you mill the curds the more color you will see. You can also set the finished cheese in the wine for color on the outside.
Didn't think about putting the finished block in wine. Did a saturated brine soak on it. Will find out what happens I guess in time.
Cabre al Vino and another one posted by member Debi, are red vine soaked cheeses.
To add an intense color (depending on the strength and amount of it) you may add annatto or beetroot juice, both are natural colorants. Addition during inoculation or after milling the curds. The coloring effect will be different.
I have put a couple of cheeses in a port bath. Let it soak for a few days before drying and aging. Do a search here on cabre al vino as a few members a couple of years ago also tried this method.
Otherwise, like most here, I add the flavour to the whey just before moulding up.