Meteor Vineyard

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Lauren Betts
February 19, 2014 | Lauren Betts

Cheese Making at Meteor Vineyard

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. 

Click here for a great recipe and history of goat cheese with ash.

Time Posted: Feb 19, 2014 at 1:08 PM
Lauren Betts
February 3, 2014 | Lauren Betts

Chef Jacques Pepin at Meteor Vineyard


Meteor Vineyard is thrilled to be part of an amazing auction lot that is up for bid at this Friday the 7th's Cabernet for Connoisseurs event in San Francisco.   Take a moment to look at the unbelievable auction and bid using the proxy bid form at:

Here is a description of the wonderful lot, we are very excited to be a part of, and to host, here at Meteor Vineyard:

Imagine yourself in the same room with ten renowned Bay Area Michelin-starred chefs. They will come together to cook for their mentor, television personality and author, Chef Jacques Pepin, his daughter Claudine, and you!

Eight guests will become culinary insiders as they join the chefs to cook and party at the Napa home of Tracy and Barry Schuler (owners of Meteor Vineyard). Chefs include Michael Tusk from Quince, Dominique Crenn from Atelier Crenn, Roland Passot from La Folie, Michael Sandoval from Bouchon, Mourad Lahlou from Aziza, Catherine & Joe Bartholomei and Steve Litke from the Farmhouse Inn, Stuart Brioza from State Bird Provisions, James Syhabout from Commis, Ken Frank from La Toque, Robert Curry from Auberge du Soleil, Teague Moriarty and Duncan Holmes from Sons & Daughters, and Lissa Doumani and Hiro Sone from Ame and Terra.

Throw a pizza with 11-time World Pizza Champion Tony Gemignani as he makes his renowned pizza at the wood-fired oven; Thaddeus Vogler from Bar Agricole will be on hand to blend up specialty cocktails; and the Schulers and Aldorotys are raiding their private cellars to pour you some of their favorite wines.

Don't miss this once-in-a-lifetime opportunity to experience the cooking and the camaraderie that come to life when world-class chefs take a night off to party.

Lot includes: Non-Stop Cooking, Eating, and Drinking for 8 guests; an Apron for Each Guest Signed by the Chefs

Time Posted: Feb 3, 2014 at 2:26 PM

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