The idea for making Cabra Al Vina came to Nancy from two directions. Over the 2007 Christmas holiday, her attention turned to cheesemaking. Rereading the Making Artisan Cheese Book, by Tim Smith, this recipe cried out for a winemaker to try. Then while racking her Pinot Noir she had about 3/4 gallon of wine left. So instead of struggling to keep it in small containers until the next wine racking, she coupled the wine with this wonderful cheese, during a 24 hour soak of the pressed wheel and came up with a winning combination. See for yourself if this easy to make aged goat cheese isn’t the most wonderful cheese you have tasted from your own kitchen.
A mild, semi-hard cheese with a starkly red contrasting rind against the pure white color of the goat milk curd. It makes about a one pound wheel which will age in a regular refrigerator, in a ripening box, for up to 3 months. The flavor is mild, lightly acidic, fruity and very much shows the influence of the wine soak. Just a really delightful cheese.Keeps several weeks to a month.
8 qts of Trader Joe’s Summerhill Goat Milk
1/4 tsp. MA4001 culture or other Mesophilic Direct Set Culture
1/8 tsp. Calcium Chloride, in 2 Tbl. water
1/2 tsp. liquid Rennet, in 2 Tbl. water
6 cups water, heated to 175º F
1 -1 1/2 Tablespoons Flaked or Kosher salt
1 bottle of Red Wine (or enough to cover cheese during 24 hr. soak)
Stainless Steel Pot, 11 qt. Inset Pot
Oversize Kettle for Water Bath
Perforated ladle or slotted spoon
Cheesecloth to line Mold
Camembert-sized Mold with Follower and 20 lbs. Weights
Ripening Box with Drain Rack and Lid
Yields 1 pound.
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