Author Topic: crotonese  (Read 443 times)

Offline green zebra

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crotonese
« on: January 30, 2013, 03:31:03 PM »
Does anyone out there know of a recipe for a crotonese cheese? I have searched many sites and have asked some cheese houses with no luck. I even asked the house that sells the mold to make this cheese? They offer many recipes but not this one.
Thank you!


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Offline linuxboy

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Re: crotonese
« Reply #1 on: January 30, 2013, 03:49:02 PM »
This is a pecorino variant. You make it like a pecorino. Are you trying to clone the flavor? Impossible without using the milk and indigenous flora.
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Offline green zebra

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Re: crotonese
« Reply #2 on: January 30, 2013, 05:20:51 PM »
 I won't even try to clone it but will use sheep's milk and follow Gianaclis Caldwell's recipe for extra hard cheese. just need the molds.
Thank you!

Offline linuxboy

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Re: crotonese
« Reply #3 on: January 30, 2013, 06:20:55 PM »
A pecorino is not an extra hard cheese. It's similar, but often it is acidified more before drain and also a bit lower before brine. The moisture targets are also higher. I would follow a classic pecorino toscano or pecorino romano recipe.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.