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.