How Do You Make A Cheese With A Wine Or Beer Wash?

“Hey, I’ve been experimenting with cheese making and I want to add a new twist by incorporating a wine or beer wash. I’m thinking of trying this out with some friends at a cheese crafting evening we are planning here in Denver. Could you explain how to go about making cheese with a wine or beer wash, including what types of cheese work best and any specific techniques or tips I should be aware of?” Thanks, Kenneth, Denver, USA.

How Do You Make A Cheese With A Wine Or Beer Wash?

Hey Kenneth! Adding a wine or beer wash to your cheese making can be such a fun and flavorful twist. This method can elevate your cheese and impress your friends during that cheese crafting evening. Let’s get right into it!

Understanding the Basics: Why Use a Wash?

A wine or beer wash is used primarily for rind development and flavor enhancement. The alcohol content helps in creating a particular type of rind, often referred to as a washed rind, which develops a unique texture and character. This method is not just for flavor but also affects the texture and appearance of the cheese.

Choosing the Right Cheese

Not all cheeses are suitable for washing with wine or beer. Some of the more popular types include:

• Munster: A classic washed-rind cheese that has a strong aroma and a rich, tangy flavor.
• Esrom: Known for its semi-soft texture and smooth taste which pairs excellently with a beer wash.
• Taleggio: This Italian cheese is typically washed with brine but can be substituted with wine or beer for a different twist.
• Epoisses: Traditionally known to be washed with Marc de Bourgogne, it’s quite adaptable to other alcoholic washes for a unique flavor profile.

Consider starting with one of these cheeses or any other semi-soft to soft cheeses which are more amenable to absorbing the flavors from the wash.

Choosing Your Wine or Beer

The selection of wine or beer is critical since it directly influences the final taste. Some choices include:

• Red Wine: Great for a more robust flavor, think Merlot or Cabernet Sauvignon.
• White Wine: Offers a crisper and more subtle flavor, ideal options are Sauvignon Blanc or Chardonnay.
• Port or Sherry: These provide a sweeter, richer finish, perfect for gourmet grade cheeses.
• Beer: Seasoned with various flavors. Belgian ales, IPA, or stouts are great choices. Avoid overly hoppy beers as they can become bitter.

For your cheese crafting evening in Denver, Kenneth, it might be fun to have a tasting of different wine and beer options before deciding on one for your wash.

Preparation Steps

Here’s a step-by-step guide on how to apply a wine or beer wash to your cheese:

1. Initial Brine Wash: Most washed-rind cheeses start with an initial salt brine wash. To make the brine solution, dissolve about 200 grams of non-iodized salt in 1 liter of water. Use this solution to rub the cheese surface, which helps in drawing out moisture and preparing it for the alcohol wash.
2. Dry the Cheese: After the brine wash, let the cheese rest on a cheese mat or a clean surface. The cheese should be kept at room temperature and allowed to dry for 24 hours.
3. Start the Alcohol Wash: Using a clean cloth or cheese brush, gently apply either your wine or beer to the surface of the cheese. The cheese should be damp but not soaking wet. Do this once every few days depending on the cheese type and how quickly it absorbs the wash.
4. Repeat and Mature: Continue the washing process for 2 to 6 weeks. Flip the cheese periodically to ensure even washing and aging. As the cheese matures, you’ll notice the rind developing a noticeable orange or reddish hue, indicative of a properly developing washed rind.

Storage and Aging Environment

It’s important to maintain the right environment during the aging process. Here are some tips:

• Humidity: Keep the humidity levels around 85-95%. Higher humidity prevents the cheese from drying out but be cautious of mold.
• Temperature: The ideal temperature range for aging washed-rind cheeses is 50-58°F (10-14°C). Too warm, and your cheese could spoil; too cold, and the aging slows down significantly.
• Air Flow: Ensure there’s adequate air circulation but avoid direct strong airflow, which could dry out your cheese unevenly.

For your Denver home, consider setting up a dedicated cheese cave or aging space where you can control these conditions effectively. If that’s not possible, your regular refrigerator crisper drawer can work in a pinch, but you’ll need to monitor it closely.

Troubleshooting Common Issues

In case you run into any hiccups, here are some common issues and their fixes:

• Mold: If unwanted mold appears, use a clean damp cloth with a bit of white vinegar to wipe it off. Be diligent but gentle to not disrupt the developing rind.
• Strong Smells: A strong ammonia smell can indicate over-washing or inadequate air circulation. Reduce washing frequency and improve ventilation.
• Cracked Rind: Often due to low humidity. Increase humidity levels by placing a damp sponge in the aging area or misting the cheese surface lightly with water occasionally.

Serving and Pairing

After your cheese finishes aging, you might want to consider how to serve and pair it. Serving at room temperature allows the flavors to fully express themselves.

• Wine-Washed Cheeses: These pair well with complementary wines. For red-wine washed cheeses, consider a medium to full-bodied red. For white, a crisp white wine or a sparkling option can be a fantastic match.
• Beer-Washed Cheeses: Match the cheese to a similar style of beer but not overly similar; contrast in flavors can be delightful. For instance, a cheese washed with a Belgian ale may pair well with a light fruity beer.

Final Thoughts…

Kenneth, your endeavor to explore cheese crafting with a wine or beer wash sounds incredibly exciting! Remember the key aspects: selecting the right type of cheese, choosing a suitable wine or beer, and maintaining the proper aging environment. These elements work in harmony to create a unique and delicious addition to your cheese repertoire. Enjoy your cheese crafting evening with friends in Denver and let me know how it turns out!