Only a couple of weeks before hunting season begins. So, I’m going on a cheesemaking binge.
I plan on making a Manchego tomorrow; and, i would like to soak it in a Merlot.
Question - Do I brine it first, then soak in wine? Or can I add salt to the wine and use that as a brine?
And does the wine affect the acidity of the final cheese?
Thanks for your input!
John