{"id":37040,"date":"2019-08-19T11:47:48","date_gmt":"2019-08-19T15:47:48","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37040"},"modified":"2021-08-24T14:50:22","modified_gmt":"2021-08-24T18:50:22","slug":"a-vintage-partnership-wine-washed-cheeses","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-vintage-partnership-wine-washed-cheeses\/","title":{"rendered":"A Vintage Partnership: Wine-Washed Cheeses"},"content":{"rendered":"

D<\/span>o you remember the cheese ball<\/a>? It was a staple party snack circa 1976. All it took was an array of cheeses and a few splashes of sweet red wine, mashed together with the back of a fork. The mass held together well but still retained distinguishable purple streaks. The aromas that emerged were intoxicating: fruity, sharp, and cheesy.<\/p>\n

It\u2019s an American take on an age-old European tradition. In its earliest permutations, mixing wine and cheese was likely a convenient way to use leftovers: One made wine to preserve the glut of grapes that ripened in autumn, and cheese extended the life of milk from one\u2019s animals. Sometimes, perhaps, a cheese needed help in the flavor department, so in went a splash of wine. Or wine might be used to break up the bacterial partygoing on\u2014to dampen their enthusiasm with alcohol\u2014thus keeping the cheese safe for consumption a while longer.<\/p>\n

The combination of super-ripe cheese and wine is essentially what the French call fromage fort<\/a>, the brawny, hairy-chested godfather of the American port-hued cheeseball. But there are other, more elegant ways of incorporating wine and cheese. Swiss cheesemaker Seiler K\u00e4serei adds white wine to cow\u2019s milk when making its raclette. \u201cWhen it\u2019s melted, it immediately starts smelling like a fondue,\u201d says Caroline Hostettler of importing company Quality Cheese. The raclette is best eaten when fairly young\u2014before nine months\u2014while the paste is still mild and the wine flavor is fruity and bright.<\/p>\n

\"\"

Tome d’Aquitaine (top) and Raclette Mit Weisswein<\/p><\/div>\n

A more typical approach to creating a vinous cheese is to apply wine to the outside of a wheel. The process yields a comparative gentleness of funk, bringing to mind classic French rounds, like Jean d\u2019Alos\u2019 Tomme d\u2019Aquitaine, a goat cheese washed in dry Muscadet and sweet Sauternes, which give its ivory paste a delicate, floral fruitiness. Or Tomme Fermier d\u2019Alsace, a golden cow\u2019s milk wheel with an almost cheddar-like flavor and baked pear overtones from its wash in local white wines.<\/p>\n

Wine-washing is common in Italy as well: Prosecco Ubriaco is one of the most overtly winey examples. Its mild, buttery paste is redolent of floral green grape notes of prosecco, the grape that makes Italy\u2019s most popular sparkling wines. At Sartori in Plymouth, Wisconsin, cheesemakers take an even more common approach. To make Merlot BellaVitano Reserve, 20-pound cow\u2019s-milk rounds of flagship BellaVitano are brined and cured before being moved into tanks of merlot for an extended wine bath. After a few days of regular turning, the wheels are removed gorgeously purple and exuding a fruity wine scent.<\/p>\n

If there\u2019s one cheese that begs for a thorough dousing in wine, however, it\u2019s blue. Port wine aficionados have been known to jam an open bottle into a wheel of Stilton, letting the wine drain slowly into the round. Antonio Carpenedo, who runs La Casearia Carpenedo<\/a> in the small northeastern Italian town of Povegliano, created Blu \u201961 for his wife in honor of their 50th wedding anniversary. A lightly blued cow\u2019s milk cheese, Blu \u201961 is bathed in Passito di Raboso, a sweet local wine made from partially dried red grapes, and topped with wine-soaked cranberries. Intensely smooth and overtly berried, it\u2019s a wonderful dessert all on its own: a play of sweetness, tang, earth, and fruit that encompasses all that is good about cheese and wine in one complex mouthful.<\/p>\n

\"\"

Pride of Bacchus<\/p><\/div>\n

Tasting Notes<\/h2>\n

Ubriaco al Prosecco<\/strong>
\nLatteria Moro<\/em>
\nOderzo, Italy<\/p>\n

Ubriaco is Italy\u2019s traditional \u201cdrunken\u201d cheese, particularly popular in the north, where the lack of olive oil inspired cheesemakers to preserve wheels in wine instead. Sergio Moro\u2019s version, washed in prosecco, is a firm cow\u2019s milk cheese infused with the delicate floral notes and green-grape flavor of the wine<\/p>\n

Raclette Mit Weisswein<\/strong>
\nSeiler K\u00e4serei<\/em>
\nSarnen, Switzerland<\/p>\n

At Seiler K\u00e4serei in Switzerland, makers blend white wine directly into cow\u2019s milk to create this semi-firm cheese. The raclette comes into its own when heated; it\u2019s indispensable to the traditional Swiss dish of the same name.<\/p>\n

\"\"

Ubriaco al Prosecco<\/p><\/div>\n

Tome d\u2019Aquitaine<\/strong>
\nJean d\u2019Alos<\/em>
\nBordeaux, France<\/p>\n

Washed in dry Muscadet and finished with sweet Sauternes in the cave, this goat cheese is mild and firm with a lightly floral fruitiness imbued in dense, ivory paste.<\/p>\n

Drunken Goat<\/strong><\/a>
\nMitica<\/em>
\nMurcia, Spain<\/p>\n

The first Queso de Murcia al Vino DOP to be imported to the US, this cheese is made from the milk of the local Murcian goat. It\u2019s cured in Doble Pasta red wine and aged up to 75 days, yielding a semisoft paste with a smooth flavor. The taste of the wine is most prominent near the violet rind.<\/p>\n

Merlot BellaVitano<\/strong>
\nSartori Cheese<\/em><\/a>
\nPlymouth, Wisconsin<\/p>\n

Sartori\u2019s Master Cheesemakers soak prizewinning BellaVitano Gold in merlot to dye the rind a deep purple and infuse the paste\u2014a cheddar-Parmesan hybrid\u2014with winey complexity.<\/p>\n

Blu \u201961<\/strong>
\nLa Casearia Carpenedo<\/em>
\nCamalo di Povegliano, Italy<\/p>\n

Antonio Carpenedo, of his family creamery in Italy\u2019s Veneto region, created this very creamy cow\u2019s milk blue doused in Passito di Raboso, a sweet, local red wine. Bedecked with wine-soaked cranberries, it\u2019s intensely hedonistic and ready to take the place of dessert.<\/p>\n","protected":false},"excerpt":{"rendered":"

The age-old tradition of washing cheese in wine produces bold flavors, aromas, and hues. Here are some of our favorites. <\/p>\n","protected":false},"author":11,"featured_media":37042,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26354],"tags":[19853,19852,19855,19848,2675,1879,19850,19851,19854,149,19849,18165],"coauthors":[842],"class_list":["post-37040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","tag-antonio-carpenedo","tag-bellavitano-reserve","tag-blu-61","tag-caroline-hostettler","tag-cheese-ball","tag-drunken-goat","tag-tomme-daquitaine","tag-tomme-fermier-dalsace","tag-ubriaco-al-prosecco","tag-wine","tag-wine-washed","tag-wine-washed-cheeses"],"acf":[],"yoast_head":"\nAn Introductory Guide to Wine-Washed Cheeses<\/title>\n<meta name=\"description\" content=\"The age-old tradition of washing cheese in wine produces bold flavors, aromas, and hues. 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