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Drunken Cow Cheese – The Verdict

November 18, 2012 @ 21:49 By Gavin Webber 7 Comments

The Drunken Cow cheese has matured, so it is time for a taste test.

This cheese was made on the 3rd of August 2012 from 3.8% butterfat full cream milk.

De-waxing: Slight swelling of the wax.  There was a little moisture under the wax, with clear sweet liquid running out after the seal was broken.  It was not sour. I had to dry the outside of the cheese with paper towel.   The colour of the rind had faded slightly, but still very distinct.  When lightly pressed, liquid came out of the crack in the top of the round.  At this stage I was a bit worried.

Texture:  Easy to cut, and not flaky.  Very slight marbling from the wine, with clear sweet liquid within the cheese structure.  Layered lines throughout the cheese.  Cheese smooth and soft and very moist.

Taste:  I tried it by itself, and the flavour blew me away!  You could smell the sweet wine on the rind, and the cheese was smooth on the pallet.  A bit like Gouda, but finishes in the mouth with a sweet, slightly sugary after-taste.  The rind was sweeter but harder, and the centre was soft and smooth.

An absolutely delightful cheese, with an exciting flavour.  Unlike any other cheese I have tasted before.  The washed curds technique really tempered down the final acidity and sharpness.

Given the addition of 1.5 litres of sweet red wine to marinate this cheese in, it pushes the cost of this cheese up quite a bit, compared to a normal hard cheese.  However, it is well worth it as it really improves the final flavour.

I highly recommend the cheese for a moderately experienced home cheese maker.  As it matures in only three months, it is a relatively quick cheese to make, and well worth the wait.  This cheese will really impress your friends and family!

I will publish the recipe in the next post on my cheese blog.

[Cross posted on The Little Green Cheese]

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Filed Under: Cheese, Little Green Cheese

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About Gavin Webber

Gavin Webber's daily goal is to live a more sustainable lifestyle, in an effort to reduce his family's environmental footprint so we can all make a difference for our children & future generations to come.

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. bbarna says

    November 19, 2012 at 02:32

    Hi Gavin,
    Your cheese looks delicious!!
    Barb

    Reply
    • Gavin Webber says

      November 19, 2012 at 07:33

      Cheers Barb. It has a unique flavour and is something special. X

      Reply
  2. Carol Dent says

    November 19, 2012 at 05:55

    Good grief! I can almost smell it from here – the land of cheese! Looks superb.

    Reply
  3. serendipity2000 says

    November 19, 2012 at 09:52

    Gavin, that looks amazing. Look forward to the recipe.

    Reply
    • Gavin Webber says

      November 19, 2012 at 22:35

      Recipe now posted on Little Green Cheese.

      Gav

      Reply
  4. Kristy says

    November 19, 2012 at 21:36

    sounds very interesting 🙂

    Reply
  5. Fiona from Arbordale Farm says

    November 20, 2012 at 11:32

    Good result, will it last till Christmas? It might be more expensive but it will set you up nicely for cheese platters in the coming silly season.

    Reply

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About Gavin Webber

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An Ordinary Australian Man Who Has A Green Epiphany Whilst Watching A Documentary, Gets a Hybrid Car, Plants A Large Organic Vegetable Garden, Goes Totally Solar, Lowers Consumption, Feeds Composts Bins and Worms, Harvests Rainwater, Raises Chickens, Makes Cheese and Soap, and Eats Locally. All In The Effort To Reduce Our Family's Carbon Footprint So We Can Start Making A Difference For Our Children & Future Generations To Come.

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