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

OK.  Decided to just brine it.  How do I get the black rinds I see on the commercial Manchegos?

Thanks. 

John

I’ve made several Manchegos but I’ve never seen a commercial one; so I’m not sure about the black rind you’re talking about.  Could it be a black wax and not a rind at all?

I brined my Crosta Rosta Pistachie prior to soaking in the wine.  I soaked in the wine for 24 hours, let it air dry and then re-soaked for another 24 hours, flipping midway between both soaks.  It has a wonderful deep red-brown look to it.  3 more months aging.  Ready for Christmas!

Rich - Might be wax; didn’t think of that.  I just wanted a darker rind for this cheese than I’m getting on my other wheels.  Not really flavor; just color.  I might quarter it and give it away for Christmas.

Thanks.  John

John,

That’s a gorgeous cheese!  I love the texture you’ve added.

What kind of mold did you use for this wheel.  It’s texture is remarkable.  Very nice.

Nice ruffles Jawdog Looks great !

Thanks.  It is a Manchego Mould from thecheesemouldshop.com.  It’s a liner for an 8” wheel.  Really heavy plastic.
(If it is against forum rules to mention brands or websites or such, please delete.)

John

No, resources and experience is how we learn. Good to have proper equipment