Wine and cheese may be a classic pairing, but some cheesemakers take that relationship a step further—by letting the cheese take a dip.
Soaking cheese in alcohol is a centuries-old technique used to create distinctive flavors, aromas, and appearances. From wine-washed rinds to beer-soaked wheels, the process can transform a cheese into something entirely new—but it requires a careful hand.
Why Do Cheesemakers Use Alcohol?
Alcohol is often used in washed rind cheesemaking to encourage the growth of beneficial surface bacteria, including Brevibacterium linens. These microbes help create the distinctive orange, pink, or golden rinds associated with many bold, aromatic cheeses.
But alcohol brings more than just microbial magic. It also acts as a flavor carrier, introducing new layers of character to the cheese. Red wine can add richness, fruit notes, and deeper color. Beer can contribute malty or earthy flavors, while cider can bring brightness and acidity. Spirits like whiskey and brandy can create a more intense, complex profile.
The Science Behind the Soak
Cheese is a living, evolving product, and even the rind plays an important role in its development. During an alcohol soak, the rind acts as a semi-permeable layer, allowing moisture and dissolved minerals to move between the cheese and the alcohol solution.
That exchange can change the structure of the rind. If the process is not carefully controlled, mineral shifts can create weak spots, leading to cracking or uneven texture. Cheesemakers must carefully manage the alcohol type, concentration, and soaking time to achieve the desired effect while maintaining the integrity of the wheel.
A Transformation You Can See & Taste
Alcohol-soaked cheeses often stand out visually and on the palate.
Color: Darker beverages, such as red wine or stout, can create deep, dramatic rinds, while lighter options like white wine and cider produce softer tones.
Flavor: Aromatic compounds from the alcohol can add complexity, especially near the rind, creating new layers alongside the cheese’s natural flavors.
Texture: The rind may become softer and more porous, allowing flavors to develop and move deeper into the cheese.
A Careful Balance
Like many cheesemaking techniques, alcohol soaking is a balance of creativity and precision. Too much time in the soak, or an alcohol that overpowers the cheese, can mask the qualities that make the cheese special. It can also shift the microbial environment responsible for the aromas and textures cheesemakers are working to create.
When done well, the result is a cheese with a story—one where milk, microbes, and a splash of something spirited come together to create something entirely unique.