Frederic Melton
Wine and cheese are a classic culinary duo, but what happens when you combine the two? Wine-infused cheese is exactly what it sounds like: cheese that has been soaked, brined, or injected with wine to absorb its colour, flavour, and aroma. The process of making wine cheese involves soaking soft curds in wine, with the longer the curds are left in the wine, the more colour and flavour they absorb. Wine-infused cheeses come in a variety of types, from cheddar to goat's cheese, and can be paired with different wines to create a harmonious bite.
Characteristics of Wine-Infused Cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, semi-hard, hard |
| Milk | Cow, goat, sheep |
| Wine | Red wine, Doble Pasta wine, La Jara Pinot Grigio sparkling rosé, Petite Sirah |
| Wine Application | Brined, dipped, marinated, soaked, washed, injected |
| Aging Time | 2-4 months, 30-60 days, 20 days, 60 days, 30 days, 120 days |
| Rind | Deep purple |
| Flavor | Sweet, nutty, mild, goaty |
| Texture | Medium moisture |
| Country of Origin | Spain, Italy, U.S. |
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What You'll Learn
- Wine-soaked cheese is made by dipping or soaking cheese in wine
- Wine-infused cheese can be made by injecting wine into the cheese's interior
- Wine-infused cheese can be made by soaking soft curds in wine
- Wine-infused cheese is best paired with sparkling red wine
- Wine-infused cheese can be made at home with a wine and milk solution
Wine-soaked cheese is made by dipping or soaking cheese in wine
Once the curds are ready, they are soaked in wine. The wine's temperature should be about 10-15°F cooler than the curds to encourage better absorption. The curds and wine should remain in contact for a sufficient amount of time, with longer soaks resulting in more pronounced colour and flavour in the cheese. After draining the excess wine, salt is added to the curds, and they are then packed into a mould and pressed. The pressing starts very lightly and slowly increases in weight.
One example of wine-soaked cheese is Drunken Goat, also known as Cabra al Vino, a Spanish cheese that is soaked in Doble Pasta wine and aged for 60 days. It has a deep purple rind and a mild, slightly sweet flavour. Another variety is Moliterno al Vino, which is soaked in Raboso wine for about 20 days and then injected with wine to create purple veins throughout the interior. This cheese is then aged for at least one month.
In addition to soaking, some cheesemakers inject wine directly into the cheese's interior to create colourful veins and build flavour. This technique is used in the production of Moliterno al Vino and Purple Moon Cheddar, a bestselling cheese from Fiscalini. Purple Moon Cheddar is created by dipping Farmhouse Cheddar in Petite Sirah wine, resulting in a deep purple rind and subtly sweet and nutty flavours.
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Wine-infused cheese can be made by injecting wine into the cheese's interior
Wine-infused cheese is a unique and innovative creation that combines the flavours and aromas of wine and cheese in a harmonious way. While some cheeses are brined, dipped, marinated, soaked, or washed in wine to absorb its characteristics, injecting wine into the cheese's interior is another fascinating technique. This method not only enhances the flavour but also creates visually stunning colourful veins throughout the cheese.
Creating wine-infused cheese with colourful veins requires a precise process. It begins with heating milk to a specific temperature, typically 88°F (31°C), using a water bath or direct heat with careful stirring. The wine is also prepared, brought to room temperature, and allowed to warm up. Once the milk reaches the desired temperature, the culture is added, ensuring the powder is evenly distributed and rehydrated.
The next critical step is to achieve the ideal moisture and acidity in the curds. This is done by maintaining the curds at a warm temperature of 80-90°F, slightly warmer than the wine, which should be 10-15°F cooler. This temperature difference encourages the curds to readily absorb the wine. The wine is then poured onto the curds, and stirring ensures an even infusion. The longer the curds and wine are in contact, the more colour and flavour will be transferred to the cheese.
After sufficient time, usually about an hour, the curds will have absorbed the wine's colour and flavour. At this stage, each curd will have a wine-coloured surface and a clean white interior, fully infused with the wine's aromatics. The excess wine is then drained off, and salt is added in measured amounts, with stirring and absorption time in between additions. The curds are then ready to be transferred to the mould, lined with a draining cloth, and packed with moderate hand pressure.
The pressing stage starts with very light pressure and slowly increases to a moderate level. This gradual process ensures that only a few drops of whey are released at a time, contributing to the cheese's final texture and consistency. The wine-infused cheese is then ready for the ageing process, which can vary depending on the desired outcome and the specific cheese variety being crafted.
Overall, the process of injecting wine into the interior of cheese involves a delicate balance of temperature control, absorption, and careful handling. The result is a delightful fusion of wine and cheese, offering a unique sensory experience for connoisseurs and enthusiasts alike.
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Wine-infused cheese can be made by soaking soft curds in wine
Wine-infused cheese is an innovative take on the traditional cheese-making process, and it involves a simple yet effective twist: soaking soft curds in wine. This technique imparts a unique flavour, aroma, and colour to the cheese, making it a true showstopper on any cheese board.
To begin crafting this cheese, milk is heated to 88°F (31°C) using a water bath or direct heat. Once the milk reaches the target temperature, a culture is added, and the mixture is allowed to sit for 30 minutes to coagulate and form curds. The curds are then cut into smaller pieces, with larger cuts retaining more moisture in the final cheese. The curds are treated gently, stirred, and allowed to rest to prevent clumping and promote healing. The temperature is carefully maintained throughout the process to ensure the curds are warm enough to absorb the wine effectively.
The key step in creating wine-infused cheese is soaking the soft curds in wine. A darker, fruit-forward wine with complementary aromas is recommended to add character to the cheese. The curds are immersed in the wine, stirred, and left to infuse for about an hour. This duration ensures that the wine's colour, flavour, and aroma permeate the curds sufficiently. The longer the curds soak, the deeper the wine's characteristics will penetrate, resulting in more intense colour and flavour in the final cheese.
After the infusion process, the excess wine is drained off, and salt is added to the curds. The salt content is typically around 2% by weight, resulting in a final cheese with approximately 1.5% salt content. The salted curds are then ready for moulding and pressing. The pressing starts very lightly and gradually increases in weight to achieve the desired shape and consolidation. The cheese is then aged for 2 to 4 months, resulting in a medium-moisture wine-infused cheese that can be enjoyed with crackers or paired with complementary wines.
Some well-known wine-infused cheeses include Drunken Goat (Cabra al Vino), a Spanish cheese soaked in Doble Pasta wine, and Purple Moon Cheddar, a creation by Fiscalini in California. These cheeses showcase the harmonious combination of wine and cheese, offering a unique sensory experience.
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Wine-infused cheese is best paired with sparkling red wine
Wine-infused cheese is a unique and flavourful creation, with the wine's colour, flavours, and aromas infusing the cheese. The process of making wine-infused cheese involves soaking soft curds in red wine, which are then put into moulds and pressed into patterns. The wine-soaked curds can also be injected into the cheese's interior to create colourful veins. The longer the curds and wine are in contact, the more colour and flavour the cheese will have. Wine-infused cheese is best paired with sparkling red wine, and here are some reasons why.
Firstly, sparkling wines, including Champagne, Cava, Cremant, and Prosecco, are excellent choices to pair with cheese, especially triple-crème cheeses. The fatty and salty nature of these cheeses is cut by the wine's effervescence, creating a delightful sensory experience. The bubbles in sparkling red wine, such as Lambrusco or sparkling Shiraz, provide a similar effect, scrubbing the palate clean and enhancing the flavours of the wine-infused cheese.
Additionally, sparkling red wines offer a delightful contrast to the cheese's colour and flavour. The deep purple or mosaic-like hues of wine-infused cheese create a stunning visual appeal, while the sparkling red wine's golden toastiness or delicate bubbles provide a complementary contrast. This pairing showcases a harmonious blend of flavours and aromas, with the wine enhancing the cheese's sensory experience.
When choosing a sparkling red wine to pair with wine-infused cheese, consider the specific flavours and aromas of the cheese. For a semi-soft cheese like Drunken Goat, also known as Cabra al Vino, a light tannin and fruity wine such as California Pinot Noir or Beaujolais is recommended. For a semi-hard cheese like Moliterno al Vino, a sparkling red wine like Lambrusco or a fresh red wine with fruit notes, such as a Chilean País, can bring out the best in the cheese's flavour profile.
In conclusion, wine-infused cheese and sparkling red wine are a perfect match, offering a delightful sensory journey that highlights the best of both worlds. The effervescence of the wine complements the cheese's texture and flavour, while the wine's colour and aroma add to the overall sensory experience. So, the next time you're looking for a unique cheese and wine pairing, consider reaching for a bottle of sparkling red to accompany your wine-infused cheese.
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Wine-infused cheese can be made at home with a wine and milk solution
Wine-infused cheese is a unique and tasty treat, and it can be made at home with a wine and milk solution. This process involves creating a wine bath for the cheese curds to soak in, resulting in a stunning visual and flavourful treat. The wine infuses the cheese with its colour, flavour, and aroma, creating a harmonious combination of wine and cheese in every bite.
To make wine-infused cheese at home, start by heating the milk to 88°F (31°C). This can be done by placing the milk in a pot or sink of very warm water, starting with a water bath about 10-15°F above the target temperature and gradually reducing the temperature as the milk warms. If using direct heat, heat the milk slowly and stir continuously. Bring out the wine at this time and let it warm to room temperature.
Once the milk reaches 88°F, it's time to add the culture. Sprinkle the powder over the milk's surface to prevent caking and clumping, and allow it to rehydrate for about 2 minutes before stirring. After adding the culture, let the milk ripen for an hour before introducing rennet. Add about 2.3 ml or slightly less than 1/2 tsp of single-strength liquid rennet. The milk then needs to rest for 30 minutes as the culture works and the rennet coagulates the curd.
At this point, the curds should have reached the desired moisture and acidity and are ready for their wine bath. Maintain the curds at a temperature of 80-90°F, and ensure the wine is 10-15°F cooler. This temperature difference encourages the curds to absorb the wine more effectively. Pour the wine onto the curds and stir enough to keep them covered, allowing for an even infusion. The longer the curds and wine remain in contact, the more colour and flavour will be transferred to the cheese.
After the curds have soaked up the wine, drain the excess and measure the salt. About 2% by weight is sufficient for a final cheese salt content of about 1.5%. For a 2-pound cheese, 0.64oz of salt is needed. Add half of the salt, stir it into the curds, and wait 5 minutes before adding the remaining salt. The curds are now ready for the mould. Line the form with a draining cloth, transfer the curds, and pack them with moderate hand pressure.
The final step is pressing the cheese. Begin with very light pressure and gradually increase to a moderate level. The rate of whey removal during pressing should be a few drops at a time, not a stream. This slow rate indicates proper whey removal and will further decrease as the residual free moisture is released.
With patience and the right techniques, you can create delicious wine-infused cheese in the comfort of your own home. Enjoy your homemade creation with crackers or pair it with a complementary wine for a truly indulgent experience.
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Frequently asked questions
Wine cheese is cheese that has been infused with wine. This can be done by brining, dipping, marinating, soaking, or washing the cheese in wine, or by injecting wine directly into the cheese's interior.
To make wine cheese, start by heating milk to 88°F (31°C). Then, add a cheese culture and allow it to rehydrate. Once the curds have formed, separate them from the whey and soak them in wine that is 10-15°F cooler than the curds. After an hour, drain the excess wine and add salt. Then, pack the curds into a mold and press them. Finally, age the cheese for at least 30 days.
Some examples of wine-infused cheeses include Drunken Goat (also known as Cabra al Vino), Purple Moon Cheddar, and Moliterno al Vino.
