The newest fascination in food around here at Meteor Vineyard is the art of cheese making. After picking up the book “Home Cheese Making” by Ricki Carroll, Owner Barry Schuler has been on a cheese expedition.
A little beginners introduction to what goes into wine making: Cheese is produced from milk due to the activity of special dairy bacteria and the action of rennet. These act on the proteins in milk, causing them to coalesce into a gel-like curd that is the beginning of cheese.
To make the cheese you bring milk to a boil, stir in vinegar causing the milk to separate into curds and whey. Then pour the curds into a colander lined with cheesecloth, rinse the curds, sprinkle with salt, tie up the cheesecloth, press a bit to remove excess whey.
Barry has been busy in the kitchen testing out recipes for different cheeses across the board. Although it may seem that several cheeses are made in the same way, there are very slight variations in the process that create the variances in taste. For example cheddar and Colby start out in a similar way however, in Colby, there is a step where water is added to the curds, causing it to be a cheese with more moisture than cheddar.
Other factors determining the outcome of a particular cheese include: the amount of culture, the amount of rennet, the rate of time at which the milk is heated, the ripening time, the length of stirring time, etc.
While playing with several variations of making cheese and different varieties, Barry has tasted the cheeses with Meteor Vineyard wines along the way. The current winner is a delicious goat cheese pictured below.
Cheese making is still in progress and yielding NO complaints from the taste testers in the Meteor Vineyard office.