It is now time to finish the cheese in the traditional manner. By soaking the cheese in wine for several days, you will increase the surface acidity substantially and make it less hospitable for mold growth and hence less work in the aging space. I could have just used the entire bottle, but I have found that 2 of the cheeses fit nicely in a zip-lok bag and that less wine will do just fine to bathe the cheese when I squeeze out the excess air and zip the bag closed.
Before the wine soak, wash the surface in a light brine (1 tbs. salt in a cup of water) to remove any surface mold that developed and rehydrate the surface.
The 'Vino' I use for the bath is a very dark and aromatic wine from the Petit Sirah grape (nothing petite about this one though). Yes, this is one of my own wines, of course!
I have chosen to use less wine and used a 1 gallon zip-lok bag which just holds the 2 cheeses nicely. I can then use about 12-16 ozs. of wine and reward myself with the rest for all of my hard work here.
I pour the wine into the bag with the cheese and then squeeze as much of the air out as I can before sealing the bag.
If you feel less frugal, then you can use a pan or jar that just holds the 2 cheeses and fill the pot to cover the cheeses.
In either case, be sure to turn the cheese as often as possible so that the entire cheese absorbs the wine evenly.
I then aged the cheese in this bag in the aging room at 52°F for 36 hrs, turning several times.
Next, I removed the cheese from the bag, wiped the surface, and dried it off for 24 hours. This allowed the first dose of wine to migrate into the cheese before the second bath in wine.
Finally, I repeated the wine soak for another 48 hours, turning regularly.