I went to our local organic market the other weekend and got really excited to see some cheeses soaked in wine. I was wondering if anyone knew the process and length of how you go about soaking your home made cheese in a wine or beer?
Also I did try this on my own by making a gouda soaked in a shiraz, and then another gouda soaked in rogue dead guy ale homebrew clone. I created each gouda like normal and let them air dry for a day after I had them in the brine solution. Then I let them sit in the wine and beer for 24 hours, then dried and waxed like normal. I guess if no one responds to this I will let you know how they go after aging for 3 months.