California Farm Tapas: Drunken Goat Cheese

Name: How to cook California Farm Tapas: Drunken Goat Cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 8 wedges, save 1 for next cheese
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Tapas: Drunken Goat Cheese

Half a gallon of full goatmilk makes up to a pound of goat cheese plus wey. When the fresh goat cheese is cured in red wine and aged, it is called Drunken Goat Cheese, a spanish delicacy. Served as snacks in wedges for tapas dishes.

Ingredient

Food ration :

2 people, 8 wedges, save 1 for next cheese

Cooking time :

Overnight, week cure, 8 week aging

Half

gallon goatmilk, not ultra pasteurized. If ultra, add cup of goat yoghurt

wedge goat cheese (1 tbs) or cup of goat yoghurt

1/3 cup

red wine

1/2 Tsp

seasalt

Cooking instructions

* Step 1

Warm milk slowly to 105F degrees. Add piece of old goat cheese and/or goat yoghurt, lemon juice, salt, stir, let ferment overnight.

* Step 2

When milk had curdled, pour into kitchen towel in collander, drain. Close towel and twist, save liquid wey. Make cheese wheel by hand, put in deep dish, add red wine. Let cure till wine has evaporated, about a week.

* Step 3

Dry cheese 8 weeks in cheese cloth, hang from kitchen ceiling. When dry and crusted, eat, or wash with vinegar, melt beeswax pellets and brush on crust. Keeps fresh and ages several years. Serve in wedges for tapas or crumbled in salads. Save one wedge or crust to make next cheese.