[Cheese] repeat question

[dean crabtree]

Yes and no.  I've made the Ziergerkase (the first of the whey cheeses in Ricki's book) where the formed cheese is ripened and flipped in a red wine / brine solution with herbs (I used rosemary).
   
  Clawson Dairy in England puts elderberry wine into some of their Cheddars, and most notably the Cheddar that they sandwich with Silton to make Royal Windsor cheese.  I've seen where some UK creameries use elderberry wine as a curd wash, like what you'd do with sage to make a Sage Derby.  Some time ago I saw some pictures on the net of (I think) an Irish dairy that also had a blueberry mash worked in between the curds.  They were very attractive looking cheeses.  I am going to attempt just this on the next hard cheese I make.  In all of these, I think the wine is only added as a curd wash before pressing.  Somehow I think the alcohol might interfer with the curd formation.
   
  BTW -- no one at my house was impressed with the Ziergerkase.

Dehaven James W <jiladeh at ameritech.net> wrote:
    I asked a couple of weeks ago and didn't get an answer.  Has anyone added red wine to their cheeses?
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