Patrick Oconnell
Wine-soaked cheese is made by brining, dipping, marinating, soaking, or washing a wheel or wedge of cheese in wine. This process allows the rind and other exposed surfaces to absorb the wine's colour, flavour, and aroma. The wine is typically red wine, which gives the cheese a deep purple colour. The cheese is then aged for several days to weeks, during which it develops a unique flavour and aroma from the wine. Some cheesemakers also inject wine directly into the cheese's interior to create colourful veins and enhance the flavour. The resulting wine-infused cheese combines the flavours and aromas of both wine and cheese, offering a harmonious sensory experience.
How is Wine Soaked Cheese Made?
| Characteristics | Values |
|---|---|
| Milk Type | Cow, Goat |
| Milk Temperature | 88°F (31°C) or 95°F (35°C) |
| Wine Temperature | 10-15°F cooler than the curds |
| Soaking Time | 48 hours to several days |
| Aging Time | 1 month to 6 months |
| Aging Temperature | 52-56°F |
| Aging Moisture | 80-85% |
| Wine Type | Red, Sparkling Rosé |
| Cheese Type | Semi-soft, Semi-hard, Hard |
| Cheese Colour | Deep Purple Rind |
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What You'll Learn
Wine-soaked cheese has a long history, especially in Italy
One of the most well-known wine-soaked cheeses is the Spanish cheese called "Drunken Goat" or "Cabra al Vino", which is made from goat's milk and soaked in red wine, giving it a deep purple rind. The longer the cheese is soaked in wine, the more flavour and colour it will absorb. In Italy, the tradition of making wine-soaked cheese is particularly strong in the Veneto region, where it is known as "Formaggio ubriaco".
The process of making wine-soaked cheese involves soaking soft curds in dark red wine, which gives the cheese a stunning mosaic of purple outlines surrounding each curd. The curds are then drained, salted, and pressed into moulds before being aged for several weeks or months. The wine not only imparts colour and flavour to the cheese but also increases surface acidity, making it less susceptible to mould growth during ageing.
One example of an Italian wine-soaked cheese is Moliterno al Vino, which is made with sheep's milk in Sardinia. This cheese is soaked in Raboso wine for about 20 days and then injected with wine to create deep purple veins throughout the interior. It is then aged for at least one month, resulting in a semi-hard cheese with a unique flavour and aroma.
Wine-soaked cheeses have become increasingly popular, with cheesemakers experimenting with different types of wine and cheese combinations to create unique flavours and aromas. The practice of soaking cheese in wine adds a new dimension to the traditional pairing of wine and cheese, allowing enthusiasts to enjoy the harmonious combination of both in one bite.
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Soaking cheese in wine during the ageing process
Wine-soaked cheese, also known as wine cheese, is made by soaking a wheel or wedge of cheese in wine during the ageing process. This process infuses the cheese with the wine's colour, flavour, and aroma. The length of time the cheese is soaked varies depending on the desired intensity of the wine's flavour and colour. Some recipes call for the cheese to be soaked for 48 hours, while others suggest a longer soaking time of several days. The temperature of the wine also plays a role in the soaking process, with cooler wine being absorbed more readily by the curds.
After soaking, the cheese is typically drained of excess wine and then aged for a few weeks to several months. During the ageing process, the cheese develops a deep purple rind and takes on the flavour and aroma of the wine. The parts of the cheese closest to the rind are usually the most wine-flavoured.
There are several types of wine-soaked cheese, including Drunken Goat (Cabra al Vino), which is a Spanish cheese made from goat's milk and soaked in red wine. Another variety is Moliterno al Vino, which is made with sheep's milk and soaked in Raboso wine. There is also a wine-soaked cheddar called Purple Moon Cheddar, created by a dairy company in California.
The practice of soaking cheese in wine is said to have originated during World War I when European farmers allegedly hid their cheese in barrels of wine to protect them from enemy soldiers. However, this story is considered folklore by some experts. Nevertheless, the combination of wine and cheese has become a popular delicacy, offering a harmonious blend of flavours and aromas that complement each other.
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How to make wine-infused cheese at home
Wine-soaked cheese is a delightful treat for wine and cheese lovers alike. The process of making wine-soaked cheese involves soaking soft cheese curds in red wine, allowing the curds to absorb the wine's colour, flavour, and aromatics. Here is a step-by-step guide to making wine-infused cheese at home:
Ingredients and Preparation:
- For a 2-gallon batch, you will need 2 gallons of milk, which will yield approximately 2 lbs of cheese.
- Choose a wine that will complement the cheese. A dark and fruity wine like Petit Sirah or a local wine blend such as Syrah-Petite Sirah is a good choice.
- Prepare the wine by bringing it to room temperature.
- Prepare your equipment by sanitizing all utensils and containers that will come into contact with the cheese.
Making the Cheese:
- Place the milk in a pot or sink of very warm water to heat it slowly to 88°F (31°C). Start with a water bath about 10-15°F above the target temperature and gradually reduce the temperature with cold water additions as the milk approaches 88°F.
- Stir the milk well as it heats.
- Once the milk reaches the desired temperature, add the culture. Sprinkle the culture powder over the milk's surface to prevent clumping, and allow 2 minutes for it to rehydrate before stirring.
- Let the milk ripen for about 60 minutes.
- Add about 2.3 ml (or slightly less than 1/2 tsp) of single-strength liquid rennet.
- Let the milk sit quietly for 30 minutes. You will notice the milk thickening, and eventually, you will see a good firm curd.
- The curds should now have reached the desired moisture and acidity and are ready for the wine bath.
Wine Bath and Infusion:
- Ensure the curds are still warm, between 80-90°F.
- The wine should be about 10-15°F cooler than the curds. This temperature difference will help the curds absorb the wine.
- Pour the wine onto the curds and stir gently to keep them covered with wine for even infusion.
- The longer the curds and wine remain in contact, the more colour and flavour will be infused into the cheese. About 1 hour should be sufficient.
- The curds should now have a wine-coloured surface with a white interior, and they will have absorbed the wine's flavour and aromatics.
Final Steps:
- Drain off the excess wine.
- Measure and add salt to the curds (about 2% by weight for a final cheese of approximately 1.5% salt).
- Stir the salt well into the curds and wait 5 minutes before repeating to ensure the curds are well-salted.
- Line a mould with a draining cloth and transfer the curds, packing them well with moderate hand pressure.
- Allow the cheese to age for 2-4 months.
Your wine-infused cheese is now ready to be enjoyed! Serve it with crackers or pair it with a complementary wine for a delightful tasting experience.
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Wine-soaked cheese pairs well with more wine
Wine-soaked cheese is a delightful treat for wine and cheese lovers alike. The process of making wine-soaked cheese involves soaking soft curds in dark red wine, resulting in a stunning and delicious creation. The wine infuses the cheese with its colour, flavour, and aroma, creating a unique and harmonious taste experience.
While the practice of steeping cheese in wine may seem like a modern gimmick, it actually has a long history, especially in Italy. Some believe it dates back to World War I when people would hide their cheese wheels in wine barrels to protect them from soldiers. However, others speculate that it may be an even older tradition.
When creating wine-soaked cheese, the temperature of the curds and wine is crucial. The curds should be warm, around 80-90°F, while the wine should be about 10-15°F cooler. This temperature difference encourages the curds to absorb the wine more effectively. The longer the curds and wine are in contact, the more intense the colour and flavour of the final product.
After soaking, the excess wine is drained, and salt is added to the curds. The salted curds are then pressed and moulded into shape. The resulting wine-soaked cheese pairs exceptionally well with—you guessed it—more wine!
When enjoying wine-soaked cheese, consider selecting a complementary wine to enhance your tasting experience. For example, a California Zinfandel is an excellent match for a wine-soaked cheddar like Purple Moon Cheddar. If you're indulging in a Spanish cheese like Drunken Goat, try pairing it with a California Pinot Noir, Beaujolais, or Primitivo. For a true baller experience, splurge on a 2017 Guttarolo Primitivo from Puglia.
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Different types of wine-soaked cheese
Wine-soaked cheese is made by brining, dipping, marinating, soaking, or washing a wheel or wedge of cheese in wine. This process allows the cheese to take on the wine's colour, flavours, and aromas. Some cheesemakers also inject wine into the interior of the cheese to create colourful veins and build flavour.
Drunken Goat (Cabra al Vino)
This semi-soft Spanish cheese is soaked in Doble Pasta wine and aged for 60 days. It has a deep purple rind and a mild, slightly sweet flavour.
Paso Vino
Created by Jack Rudolph of Stepladder Creamery in California, this cow's milk cheese is steeped in a local Syrah-Petite Sirah blend from Castoro Cellars for 48 hours and then aged for four to five months.
Weinkase Lagrein
Despite its German name, this creamy and smooth cow's milk cheese comes from Northern Italy. It is soaked in a combination of Italian Lagrein wine, herbs, garlic, and pepper for five days and then aged for two to four months.
Moliterno al Vino
This hard sheep cheese from Italy is soaked in Raboso wine for about 20 days and then injected with wine to create deep purple interior veins. It is then aged for at least one month.
Purple Moon Cheddar
This semi-hard cow's milk cheddar from Fiscalini in California is dipped overnight in Petite Sirah wine from a local winemaker, resulting in a deep purple rind and a subtly nutty, sweet flavour.
Port Wine Derby
A mild, semi-firm, buttery cheese from Derbyshire, England, Port Wine Derby has a delicate port wine and sweet berry flavour with a deep ruby red colour.
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Frequently asked questions
Wine-soaked cheese is made by soaking soft curds in wine. The longer the curds are soaked, the more colour and flavour they will absorb. The wine is usually about 10-15°F cooler than the curds to encourage absorption.
First, the milk is heated to about 88-95°F. Then, the culture is added. After this, the curds are soaked in wine. Finally, the cheese is aged for several days or weeks.
A dark red wine is usually best. A popular choice is Petite Sirah, but other options include Doble Pasta wine, Raboso, Fragolino, or a Syrah-Petite Sirah blend.
A soft cheese with a medium moisture content is usually used. Goat's cheese is a popular choice, but cow's milk cheese is also used.
