We won! UConn ladies. it was a blowout. We won every game all season by at least 20 points.
This is all the information I have on this cheese. It comes from a handbook of sorts called "293 traditional types Italian Cheese A guide to it's discovery and appreciation"
It's not a recipe book but gives enough information that you can work out the remaing details through experimenting and based on experience with similar cheeses. If I were to try this I would do something like this:
1) Place milk in stockpot or double boiler on stove and gently warm to 35°C /96 °F if using cow's milk or 31 C/88 F if using goat's milk.
2) Dissolve the yogurt starter in 1/4 cup of the warmed milk and add.
3)Coagulation is obtained using calf’s rennet for 45 to 60 minutes
4) Stir the soft curd and break it up roughly for the first time. Then let curd stand for a short time then cut again to rice sized graduals.
5) Then the mass is cooked at 47°C/117°F at a rate of ~1 C/2 F every five minutes. this will take ~25 minutes, stir occasionally & gently with ladle while heating to keep curds from matting. Let the curds sit on the bottom of the pot for about 5 minutes.
6) Then cheese is then cut into pieces pressed for 12 hours and turned frequently before being transferred to a cool 10°C / 50°F room at 90-95% humidity.
7) The cheeses are turned daily and salted and washed with brine soaked bushes ever other day until the rind acquires a brown coloring.
Matures in no less than 80 days.
As I said I have not made this cheese but this would be how I would try it and make adjustments as needed. I'd also start with one gallon of milk to see what happens.
Anyone else got any ideas???