Hi cheesemakers I’m after some of your learned views. I want soak a cheese I have made in red wine the question is should I soak it in the wine before i soak it in brine to salt it or after ?  I find brine the most reliable way of salting my cheeses. thanx

I haven’t done as you are contemplating; but here are some thoughts:  If you soak in brine first, the wine will leach some of the salt out.  On the other hand, if you soak in wine first, the brine may do the same thing to the wine.  So, how about making a brine solution with your red wine???

i didn’t think of that the boiling would evaporate the alcohol but it’s not the alco hol i’m after it’s the flovour of the wine very interesting thought thanx

By soaking it in wine the alcohol will leach some of the material from the cheese, probably not enough to be a bother since u probably wont have it in their for long.
I would soak it in the wine (port/sherry ) then after I would coat the cheese in salt, not brine. With a layer of fine salt on top it will preserve the cheese and wine. Wine does get moldy.

hi green cheese maker
i took your advise and combined the red wine and salt i soaked it for about 6 hours i also use 6” pvc pipe and in aus we also use it for underground water supply and copper pipe for above ground as copper is too expensive to use in the diameter you would need to carry water underground pvc pipe is a great insulator so it keeps your cheese warmer while you press it anyway thats another thread i am brushing it with straight red wine every day to stop it fron drying out. as it is quite a moist cheese anyway it wont take long to mature so i should have a result in about 1 month.
it is the first cheese in my new wine come cheese cooler i just brought quite fitting i thought

No worries mate.  BTW, what kind of cheese are you wining and brining?

If you go to the recipe section of New england Ceese supply and go to “recipe details”  There is a photo essay and recipe for a cheese called Tomme au Marc.  This is brined and then soaked in wine pressings and Merlot.  It may prove helpful.

i used a swiss recipe but without the propionic bacteria and i added extra cream to soften and richen the cheese so it won’t need as much ageing as a harder cheese a bit of an experiment all round really time will tell of it works but i have a partner who will eat any edible cheese so it won’t go to waste

thanx ben for the info i had a look and as i have a few black grape vines about to start fruiting i will give the cheese a try i’m always looking for new and different cheeses to experiment with

Yes I was going to make a Tomme au Marc but had a bicycle accident and broke my arm.  I do have a couple of gallons of skins and seeeds from the pressing this fall frozen that I will try when I can lift again.  When I do I will post the result.

thats a good way of using the skins i might freeze them this year as well. good idea. i don’t feel like buying grapes out of season to make cheese anything for free is good ultimate recycling

i made some red wine last year but you could run a jet on it. it would blow your head off. just a sniff is enough to put you over the limit. so i will juice them and use the skins

sounds like the same stuff I drank the night I broke my arm.

might be i made about 2 gallons of it and i’m not game to open the bottles now they might blow up maybe i could use it as drain cleaner or paint stri pper

sounds like just the stuff you need to mix with gasoline or gun powder.

hahahaha definately