California Farm Tapas: Drunken Goat Cheese
Hobby Horseman @HobbyHorseman
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.
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.
Cooking Instructions
- 1
Warm milk slowly to 105F degrees. Add piece of old goat cheese and/or goat yoghurt, lemon juice, salt, stir, let ferment overnight.
- 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.
- 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.
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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