I have followed this site for 6 months, and you have all helped me immensely in my quest to make cheese. To date, I have made many soft cheeses, in addition to Camembert, Emmental, Havarti, Gruyere, Gorgonzola, Gouda, Pepper Jack w/Cocoa Rind, Colby, Cheddar, Blue Castillo, Drunken Goat, Romano, Humbolt Fog, Jarslberg, Manchego, Fontina, Stilton and Derby. I believe I have officially joined the "Cheese nurd club". I live in Phoenix, AZ and have found a dairy that sells raw organic milk--what a difference! My occupation is food service management, so I am privy to some great equipment as well. So many posts here that I will add to for both questions and answers! Thanks to all of you!
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Hello Brie and welcome,
Looking forward for your input.
Note: Drunken Goat!! What is that?
Welcome Brie glad you decided to let yourself be known.
Brie,
Where did you find a recipe for Humbolt Fog?
Ohh... and welcome.
Hello Brie and welcome . . . finally ;D.
Hello Brie!
Wow; Humboldt Fog and Drunken Goat? Do share!
GurkanYeniceri, Drunken Goat is a specialty Spanish semi-soft cheese washed or brined in red wine. It is dark red outside and ivory inside, kind of semi sharp and nutty, goes great with tomatoes and olive oil.
Welcome to the forum. We look forward to your input.
Quote from: iratherfly on January 09, 2010, 07:06:14 AM
Hello Brie!
Wow; Humboldt Fog and Drunken Goat? Do share!
GurkanYeniceri, Drunken Goat is a specialty Spanish semi-soft cheese washed or brined in red wine. It is dark red outside and ivory inside, kind of semi sharp and nutty, goes great with tomatoes and olive oil.
Drunken Goat is also known as "Queso Cabra al Vino". It's made the way like a Gouda and finally soaked in red wine.
Soaking cheese in red wine sounds neat!
Hi Brie and welcome to the forum. It is great to see people from the food services also joining in using fresh raw milk. Let's keep the ball rolling and really make a difference in policy making. I too am a fan of Drunken Goat. I haven't made any as of yet ,but it is on the list for sure. What kind of cows do they have at the farm where you get your milk. They must like the heat I would guess.
As for the drunken goat--followed the recipe on this site for Cabre al Vino and utilized Spanish wine. The only modification I had was to soak in the wine at 3 separate intervals of soaking for 12 hours and then removing from wine and letting set at 70 degrees for 12 hours and then soaking again. It was a method I learned when researching the origin of Drunkin Goat
Sailer and DJ--thank you so much for your contributions-I live to hear both of your input. Whatever happened to that blueberry Stilton? As for Humbolt Fog--Used a soft Chevre recipe (will post in appropriate thread), packed in Cam molds, sprayed with P. Candidum & Geo--layering it all with ash.
How long do you age your Humboldt Fog? Is this just plain Chevre inside? Or more flavored like a Crottin?
I did something similar with cow's milk last month.
This is a fairly young-aging cheese--great to crack at 2 weeks. Your's looks great with the exception of some black stuff growing, which can be problematic. Have you tasted it yet? Still aging?
No black growth - It's ash
...though you are right in that it shouldn't be there. Way too much ash, I should have washed it with beer much earlier and repeat it a few time to remove the excess ash. I did wash it but it was too late; by that time it was already covered with bloomy white PC and the ash wouldn't wash off.
Otherwise it would have actually become my best original recipe cheese to date. I am now maturing an experimental version of this one made with Goat's milk and a touch of Lipase which would drag the flavor profile somewhere between Chevre and Gorgonzola.
What's your best practice to treat ashed cheese?
Quote from: Brie on January 10, 2010, 04:36:31 AM
As for the drunken goat--followed the recipe on this site for Cabre al Vino and utilized Spanish wine. The only modification I had was to soak in the wine at 3 separate intervals of soaking for 12 hours and then removing from wine and letting set at 70 degrees for 12 hours and then soaking again. It was a method I learned when researching the origin of Drunkin Goat
Brie, your description is exactly the procedure for making Cabre al Vino. Two basic differences are concerning the Drunken Goat: It is soaked in wine for the first 72 hours and then aged for 75 days. The second is th especial wine used, it's Doble Pasta wine, it means that the wine is made with two batches of black grape skins for each batch of must.
Anyway, your cheese kooks great, I hope it tastes good.
Thanks, Alex, I read about the Pasta Roble wine, but couldn't find it anywhere, so substituted another Spanish red. Also, in answer to a couple of other questions posted here--the dairy I use has holstein cows. As far as the ash, I learned from a couple of threads in the forum--light dusting mixed with salt and then spray with the P Candidum and geo mixture--no slip skin!
Thanks for the Drunken Goat explanations. There is another cheese in one of the Mediterranean Sea islands which the curds mixed with left over crushed grapes from the wine making process and also kept in grape juice instead of brine. There are a lot of things I wanna try and little time... >:(
Brie,
You probably couldn't find the Spanish goat's milk neither ;D. That's the fun in making cheese at home, to find the closest substitutes. We'll never be able to reproduce the original. I always define my cheeses as the name + "style".
Gurkan,
There is a bunch of French cheeses, Aromes au Gene de Marc. Ripe cheeses like Rigotte, Saint-Marcelin, Pelardon and Picodon are placed in a barrel or large jar of "marc"for a minimum of one month. The "marc", which consists of the damp skins, pips, and stalks left after the grapes have been pressed, permeates the cheese and flavors it.
There is a Tomme au Marc de Raisin made almost alike.
Another one is the Camembert Affine au Cidre de la Maison, a bloomed Camembert wraped with a cider soaked cloth for 15 days. I made it myself:
Alex, that looks awesome, I want this. the French would crucify me but I can stick a pipe in it and suck the wonderfull flavored cheese. Ohh yeaahh
You made me hungry right after my breakfast.
So what is the recipe?
Yes, Alex--I would also love the recipe!
Thanks,
Christine
QuoteAnother one is the Camembert Affine au Cidre de la Maison, a bloomed Camembert wrapped with a cider soaked cloth for 15 days.
As said above, you have to wrap the cheese with the soaked piece of cloth and watch to keep it wet. About once a day, unwrap the cheese soak the cloth in cider and wrap the cheese again. That's the way I did it. After 14-15 days, keep ageing like an ordinary Camembert. I wish you luck and enjoy the "consequences" :D.
Alex wonderful as always! I gotta get around to trying that one of these days.
Alex,
I just got nice white bloom over salted and slightly ashed Camembert de Chévre (day 9). Tonight was wrapping time and move from the wine fridge to the kitchen fridge for aging. Should I do the cider cloth wrapping thing now? Ir was that suppose to happen in the first few days?
Iratherfly,
It's just on time. I do not move my Camemberts to the regular fridge as it slows down the affinage. Don't forget to soak the cloth/handkerchief before it dries out during the 14-15 days. It will be very interresting to hear about the flavor and taste of a goat Cam with Cider, two dominant ingredients. But, that's part of the fun and advantage in making cheese at home.
Hi Brie, I have my first cabra al vino air drying before aging. I used the recipe in the 200 cheese recipes book, she doesn't say anything about washing the rind. Did you wash yours?? and with what % brine? My surface does not look as smooth as yours...
Thanks , Missy