One of my cheeses is ready, it is the French Tomme that I soaked in Merlot. My son and I called it the Silly Drummer Tomme. It turned out fairly mild, but the falvour profile was better when eaten at room temperature
This is the only picture that I managed to take prior to dividing it up for future gifts and to eat.
Given the the effort and the limited flavour that the wine gave the cheese, it is doubtful that I will make this specific one again. I might wash the rind with the wine as oppose to soaking it. The Irish Dane seems to be taking on the Guinness better as a wash.