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Ziergerkase (pressed whey cheese aged in wine)

Made from local goat's milk whey. It's supposed to age in the fridge in its wine bath for 4 or 5 days. It's only been a day, and already it's just gorgeous. I can't wait to cut it open! This was pressed in my Scarpetta jar cheese mold and follower, followed with 3 tuna cans, a copco casserole, and a giant pickle jar full of water, all anchored inside a big stockpot.

 

Recipe from Home Cheese Making.

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Taken on June 11, 2008