Thank you, Gavin! I've already made a second one, soaked it twice as long as this one, and the color almost doubled. I think the pressings really add to the staining property. The result was a deep deep purple color. Just lovely!
Awesome video Lisa! I liked the explanation about the order of adding the additives a lot! When I made my drunken cheese, I soaked the curds in the wine. It would be interesting to make this one and have a comparison. Well done and looking forward to seeing the next one!
Thanks Christian! I like the idea of infusing the curds with wine before the pressing because of the interesting pattern it develops. I think the wine flavor would be present all the way through, rather than just in the rind. I am toying with the idea of leaving a cheese in the wine/pressing mixture for a month or more. What do you think?
Christian. How long did you soak your curds in the wine and at what stage? After cutting the final time? I am so intriged. Can just picture the marbling.
Oh My Gosh! I have to try this cheese! Cheese+Wine = match made in heaven. No grape pressings here but will "sacrifice" a few bottles of wine. Will let you know how it turns out.
Hi Lisa, I love your videos and have learned from you. My question is what type of wood and how thick is your homemade press. I am making one for myself also. Thank you for your wonderful teaching abilities and sharing your gift.
Hi Sharon! Thanks so much I am glad you find the channel helpful! It's poplar, and we used a 12"x12"x1" board for the top and the bottom. Good luck with your press! Happy cheesemaking! Lisa
Amazing! I know absolutely nothing about making cheese, but you added some chemicals to the first batch of grape must and then you poured more on top that didn't have the chemicals. Is that correct?
You are correct. Good eye! I started with the dry pressings, buried the cheese, added the wine and realized I hadn't added the salt and cal chloride. I took the cheese out and reshot the salt addition step to make sure every step was covered 😉 I mentioned it in the salt addition piece to be sure to do that before adding the cheese 🙂 💛🧀
Nice video Lisa but in your ingredients list i don't see lipase or where you got it from. I'm in Canada and need to know as there is more than one kind, thanks
Hi Jesi, Lipase is an enzyme, when added to cheese can produce a sharp taste, aroma and texture commonly found in some blue cheeses, feta and many Italian cheeses. A little goes a looong way! There's a link in the description box for more information (affiliate link, which means I may make a commission if you purchase).
Hi Beth, Yes, stir with an up and down motion for 1 minute after every ingredient addition. Lipase is added to ingredient list in the description box. Here's another wine soaked cheese I made recently. This one takes more time (8 days total) at the wine soak step. ruclips.net/video/4X44dAiqcwU/видео.html Hope that helps! Happy cheesemaking! Lisa
I use spring water, but any non-chlorinated water will do. You can use distilled, spring, purified, or even normal tap water that has been boiled and cooled. Hope that helps!
Hi Kristen! Yes, this can be made with 4-8 gallons of milk. Scale the ingredients proportionally and keep the times and temperatures the same. If the diameter of your mold is greater than 7 1/4 inches, add a little more weight to the pressing steps. I have two wine soaked recipes- this one and my Tuscan wine-soaked cheese (which is my own creation). I chose the Tuscan recipe for my recipe collection in my book, 'Confident Cheesemaking' , so there isn't a printed copy of this recipe available. This one was cut at the editing stage. Many folks do a quick transcription of times and temperatures identified in the videos and follow that, or have the video running while they make the cheese. If you are interested in other printed recipes (there are 34 in the book), you can find it on my website, www.cheese52.com. Hope this helps and happy cheesemaking! Lisa
Hello Davor, I added calcium chloride because I am using pasteurized milk. Pasteurization causes the calcium in the milk to precipitate (fall out), which can affect the curd set. Adding calcium chloride helps to produce a stronger curd. Hope that helps and happy cheesemaking! Lisa
@@davorbrajkovic2128 Oh! The calcium chloride was added to the wine to help prevent the calcium from the cheese from leaching into the wine. It is an optional step, but can be beneficial if you notice the wine or brine, for that matter, becoming cloudy during the soaking step.
Should be delicious with goat's milk! The best type of wine is something dark and "inky" for that good staining quality. Syrah and Pinot Noir have worked well for me. Happy cheesemaking!
Hi Cathy! Vince made them for me. The discs are 5" in diameter, about 3/4" thick. He coated them in shellac to they are easy to clean. Hope that helps! Happy cheesemaking, Lisa
@@Cheese52 Thanks for the offer Lisa. The cheese was too far gone (I think) when you asked. In about an hour it will come out of its first 12 hour press and we'll see if it goes again or will be thrown away. I'm going to be testing the rennet now - the curds shattered 😞The milk was good (low pasteurized/non-homogenized and not old). Temp didn't get high, water was non-chlorinated, added the CaCl so, I'm thinking the rennet even though it doesn't expire until 12/24. It's a learning process 🙂May try a different milk next time if I don't have a new rennet. Rennet test complete - it was the rennet. 😞
Lisa, I have a question. I made this cheese a few weeks ago following your process, but after a few days ripening in the fridge (in a sealed plastic container on top of a cheese mat) the container began smelling distinctly of acetone. I have been brining the cheese every several days since, but I am scared to taste it due to the strong nail polish remover-esque smell. The smell gets much fainter after I brine the cheese and let it sit out for a bit. Any tips?
Hi Katie, There is a saying in cheesemaking- "the nose knows". Cheese shouldn't smell like acetone, so I suggest caution. I'm sorry to say I don't recommend that you taste the cheese. You mentioned that you followed the process on the video, but the process does not include aging in a fridge in a plastic container, nor does it include a brine step. There are 4 main ways to age a cheese- vac seal, wax , cloth band or natural rind in a cheese cave. It's possible the humidity got too high in the sealed container. And it's possible the sanitization wasn't up to par during the cheesemaking process. It's hard to tell. For the record, if you wanted to try this cheese again, I think it would taste pretty good without aging it. I tasted mine before I vac sealed it and I was pleasantly surprised. I hope that helps. And I hope you try again, with a better outcome. Good luck! Lisa
@@Cheese52 Lisa, I really appreciate your detailed response! I am new to cheesemaking, so I truly appreciate the advice. In all honesty much of the way I am learning is through trial and error, which seems may be the situation with this cheese. Forgive my ignorance, but in your video mentioned aging for 2-3 weeks in the fridge in a ripening box. Did you vac seal it while ripening it? Also, what is a ripening box if not a plastic sealed container? I tried searching google for ripening boxes, and couldn't find anything that specifically fit the description of "ripening box" for sale. Also, I should clarify, I only started brining the cheese after the acetone smell became prevalent (a few days after putting the wheel into the fridge). I resorted to brining because Gavin Webber also made a drunken cheese that he recommended brining after it developed mold. I had hoped brining would address the smell issue. I guess I will just try again my next free weekend, but I am grateful for any additional insight you can provide! Thanks again!
@@katiezornig4145 Oh Katie, this is one of those moments that require an apology. I am so sorry! You are right. This vid process involves ripening in an aging box in the fridge for 2-3 weeks. I'd since made another and vac sealed it, and that was my last memory of the process. Palm to forehead. Oops! So. Let's look at this again. Any red wine will do, but I wonder if the type of wine contributed to the odor. Possibly. My money is on the humidity percentage. Without a meter it's hard to tell, but the goal is about 80% humidity while it ripens if you are using a ripening container. This recipe vid is designed to find a way to ripen without a cheese cave, and I think you can still do that next time. So you have a couple of choices. 1/ You can still use a ripening box. Take a look at my Havarti vid to see an example of a ripening box-I used a pie container. I just put a link in the description box of this vid for the container. I did vent the top of the box when I did this recipe the first time. You could also crack the lid open to allow some humidity to escape. I think if the box was completely sealed it might be too humid. You could also wipe down any accumulated moisture on the box with a sanitized cloth during the aging process, to help keep the moisture down. 2/ You could vac seal it and age it in the fridge. I'd throw it in the vegetable crisper. It's usually a couple of degrees warmer than the rest of the fridge. 3/ Make the cheese, skip the aging, and enjoy it right away. It really is pretty good! Thanks for your graciousness, and thank you for watching. Good luck with your next cheese making project! Lisa
@@Cheese52 Not a problem at all! I just wanted to make sure I was understanding all the steps :) I will investigate all of these suggestions. I need a better ripening container anyway. I think you are right about the humidity though. I have to continuously wipe the container out as it gets too moist (maybe sealing IS the issue). I will reference your havarti video for the alternative container. Thanks so much for your time!
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](http://i.ytimg.com/vi/LyvHwVn5Oe4/mqdefault.jpg)
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
Great looking cheese Lisa. I love that you managed to get your hands on the pressings for the final staining/brining.
Thank you, Gavin! I've already made a second one, soaked it twice as long as this one, and the color almost doubled. I think the pressings really add to the staining property. The result was a deep deep purple color. Just lovely!
Awesome video Lisa! I liked the explanation about the order of adding the additives a lot! When I made my drunken cheese, I soaked the curds in the wine. It would be interesting to make this one and have a comparison. Well done and looking forward to seeing the next one!
Thanks Christian! I like the idea of infusing the curds with wine before the pressing because of the interesting pattern it develops. I think the wine flavor would be present all the way through, rather than just in the rind. I am toying with the idea of leaving a cheese in the wine/pressing mixture for a month or more. What do you think?
Christian. How long did you soak your curds in the wine and at what stage? After cutting the final time? I am so intriged. Can just picture the marbling.
I love the fact you brought grape pressings into the mix! Looks super cool.
I definitely think it attributed to the color of the rind. I think I will leave the next one in for a week to see if the color deepens more!
Love this video.
I'm glad you like it!
I'm glad you've started giving Fahrenheit and Celsius temperatures.
Mhmm. I figured that out early on. This is one of my earliest videos.
@@Cheese52 They confuse the hell out of me! I keep forgetting which one we use here in South Africa...
This was incredibly interesting. I thoroughly enjoyed the video, thank you!!
Thanks so much!🙏
Wow stunning! 😊👍
Thank you! Lisa
Oh My Gosh! I have to try this cheese! Cheese+Wine = match made in heaven. No grape pressings here but will "sacrifice" a few bottles of wine. Will let you know how it turns out.
I agree with you 😀🧀🍷Awesome! Looking forward to hearing about the result:)
Thats really cool :)
Thank you! It turned out exactly as I had hoped.
Hi Lisa, I love your videos and have learned from you. My question is what type of wood and how thick is your homemade press. I am making one for myself also. Thank you for your wonderful teaching abilities and sharing your gift.
Hi Sharon!
Thanks so much I am glad you find the channel helpful! It's poplar, and we used a 12"x12"x1" board for the top and the bottom. Good luck with your press! Happy cheesemaking! Lisa
Amazing! I know absolutely nothing about making cheese, but you added some chemicals to the first batch of grape must and then you poured more on top that didn't have the chemicals. Is that correct?
You are correct. Good eye! I started with the dry pressings, buried the cheese, added the wine and realized I hadn't added the salt and cal chloride. I took the cheese out and reshot the salt addition step to make sure every step was covered 😉 I mentioned it in the salt addition piece to be sure to do that before adding the cheese 🙂 💛🧀
Nice video Lisa but in your ingredients list i don't see lipase or where you got it from. I'm in Canada and need to know as there is more than one kind, thanks
Thanks! I use mild lipase. Here's the link, cheesemaking.com/?aff=35 just search for lipase. Hope that helps! Lisa
Hi there. First time seeing this additive called Lipose. May I ask what is it, and what does it do?
Hi Jesi,
Lipase is an enzyme, when added to cheese can produce a sharp taste, aroma and texture commonly found in some blue cheeses, feta and many Italian cheeses. A little goes a looong way! There's a link in the description box for more information (affiliate link, which means I may make a commission if you purchase).
Did you stir after every Add? And you didn't add that you used Lipase in the ingredients.
Hi Beth, Yes, stir with an up and down motion for 1 minute after every ingredient addition. Lipase is added to ingredient list in the description box. Here's another wine soaked cheese I made recently. This one takes more time (8 days total) at the wine soak step. ruclips.net/video/4X44dAiqcwU/видео.html Hope that helps! Happy cheesemaking! Lisa
What do you use for non-chlorinated water?
I use spring water, but any non-chlorinated water will do. You can use distilled, spring, purified, or even normal tap water that has been boiled and cooled. Hope that helps!
Howdy neighbor from Wyoming!
Howdy, Wyoming cheese friend!🤠🧀
Is there a printable recipe and could I make this with 4-8 gallons of milk?
Hi Kristen!
Yes, this can be made with 4-8 gallons of milk. Scale the ingredients proportionally and keep the times and temperatures the same. If the diameter of your mold is greater than 7 1/4 inches, add a little more weight to the pressing steps.
I have two wine soaked recipes- this one and my Tuscan wine-soaked cheese (which is my own creation). I chose the Tuscan recipe for my recipe collection in my book, 'Confident Cheesemaking' , so there isn't a printed copy of this recipe available. This one was cut at the editing stage.
Many folks do a quick transcription of times and temperatures identified in the videos and follow that, or have the video running while they make the cheese.
If you are interested in other printed recipes (there are 34 in the book), you can find it on my website, www.cheese52.com.
Hope this helps and happy cheesemaking!
Lisa
Thank you for this nice video. Please let me know why did you add calcium chlorid? Thank you😀
Hello Davor,
I added calcium chloride because I am using pasteurized milk. Pasteurization causes the calcium in the milk to precipitate (fall out), which can affect the curd set. Adding calcium chloride helps to produce a stronger curd. Hope that helps and happy cheesemaking! Lisa
@@Cheese52 I understand that, but why did you add it to the wine?🍷
@@davorbrajkovic2128 Oh! The calcium chloride was added to the wine to help prevent the calcium from the cheese from leaching into the wine. It is an optional step, but can be beneficial if you notice the wine or brine, for that matter, becoming cloudy during the soaking step.
I do appreciate your help. Have a grat day filled with love and prosperity😇
@@davorbrajkovic2128 You too!
Whats the best typ wine to use when soaking? Grape 🍇 of some sort I am sure :-)..... i am going to make this but with Goat 🐐 milk :-)
Should be delicious with goat's milk! The best type of wine is something dark and "inky" for that good staining quality. Syrah and Pinot Noir have worked well for me. Happy cheesemaking!
Hi Lisa, what are the dimensions of the wooden disks? diameter, thickness?
Hi Cathy!
Vince made them for me. The discs are 5" in diameter, about 3/4" thick. He coated them in shellac to they are easy to clean. Hope that helps!
Happy cheesemaking,
Lisa
@@Cheese52 Thanks Lisa! Started my first cheddar today - not going to good.
@@CathyBerger What's happening? How can I help?
@@Cheese52 Thanks for the offer Lisa. The cheese was too far gone (I think) when you asked. In about an hour it will come out of its first 12 hour press and we'll see if it goes again or will be thrown away. I'm going to be testing the rennet now - the curds shattered 😞The milk was good (low pasteurized/non-homogenized and not old). Temp didn't get high, water was non-chlorinated, added the CaCl so, I'm thinking the rennet even though it doesn't expire until 12/24.
It's a learning process 🙂May try a different milk next time if I don't have a new rennet.
Rennet test complete - it was the rennet. 😞
Lisa, I have a question. I made this cheese a few weeks ago following your process, but after a few days ripening in the fridge (in a sealed plastic container on top of a cheese mat) the container began smelling distinctly of acetone. I have been brining the cheese every several days since, but I am scared to taste it due to the strong nail polish remover-esque smell. The smell gets much fainter after I brine the cheese and let it sit out for a bit. Any tips?
Hi Katie, There is a saying in cheesemaking- "the nose knows". Cheese shouldn't smell like acetone, so I suggest caution. I'm sorry to say I don't recommend that you taste the cheese.
You mentioned that you followed the process on the video, but the process does not include aging in a fridge in a plastic container, nor does it include a brine step. There are 4 main ways to age a cheese- vac seal, wax , cloth band or natural rind in a cheese cave. It's possible the humidity got too high in the sealed container. And it's possible the sanitization wasn't up to par during the cheesemaking process. It's hard to tell.
For the record, if you wanted to try this cheese again, I think it would taste pretty good without aging it. I tasted mine before I vac sealed it and I was pleasantly surprised.
I hope that helps. And I hope you try again, with a better outcome. Good luck! Lisa
@@Cheese52 Lisa,
I really appreciate your detailed response! I am new to cheesemaking, so I truly appreciate the advice. In all honesty much of the way I am learning is through trial and error, which seems may be the situation with this cheese. Forgive my ignorance, but in your video mentioned aging for 2-3 weeks in the fridge in a ripening box. Did you vac seal it while ripening it? Also, what is a ripening box if not a plastic sealed container? I tried searching google for ripening boxes, and couldn't find anything that specifically fit the description of "ripening box" for sale. Also, I should clarify, I only started brining the cheese after the acetone smell became prevalent (a few days after putting the wheel into the fridge). I resorted to brining because Gavin Webber also made a drunken cheese that he recommended brining after it developed mold. I had hoped brining would address the smell issue. I guess I will just try again my next free weekend, but I am grateful for any additional insight you can provide!
Thanks again!
@@katiezornig4145 Oh Katie, this is one of those moments that require an apology. I am so sorry! You are right. This vid process involves ripening in an aging box in the fridge for 2-3 weeks. I'd since made another and vac sealed it, and that was my last memory of the process. Palm to forehead. Oops!
So. Let's look at this again. Any red wine will do, but I wonder if the type of wine contributed to the odor. Possibly.
My money is on the humidity percentage. Without a meter it's hard to tell, but the goal is about 80% humidity while it ripens if you are using a ripening container.
This recipe vid is designed to find a way to ripen without a cheese cave, and I think you can still do that next time. So you have a couple of choices.
1/ You can still use a ripening box. Take a look at my Havarti vid to see an example of a ripening box-I used a pie container. I just put a link in the description box of this vid for the container.
I did vent the top of the box when I did this recipe the first time. You could also crack the lid open to allow some humidity to escape. I think if the box was completely sealed it might be too humid. You could also wipe down any accumulated moisture on the box with a sanitized cloth during the aging process, to help keep the moisture down.
2/ You could vac seal it and age it in the fridge. I'd throw it in the vegetable crisper. It's usually a couple of degrees warmer than the rest of the fridge.
3/ Make the cheese, skip the aging, and enjoy it right away. It really is pretty good!
Thanks for your graciousness, and thank you for watching. Good luck with your next cheese making project! Lisa
@@Cheese52 Not a problem at all! I just wanted to make sure I was understanding all the steps :) I will investigate all of these suggestions. I need a better ripening container anyway. I think you are right about the humidity though. I have to continuously wipe the container out as it gets too moist (maybe sealing IS the issue). I will reference your havarti video for the alternative container. Thanks so much for your time!
@@katiezornig4145 Awesome. Happy cheesemaking!
Watch that cat! She seems very interested in SOMETHING and you don't want to spend your time driving her to Alcoholics Anonymous!
Haha! I have to watch her every minute. She get into everything!