Author Topic: Bitto results  (Read 1998 times)

Offline scasnerkay

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Bitto results
« on: April 25, 2015, 12:11:41 AM »
I made this cheese 11-5-14, opening at 24 weeks. It was aged with a natural rind with no treatment other than dry brushing to control the geo and the blues. The cheese went from 2#12 oz down to 2# 4oz. It is quite firm and makes a nice grating cheese. It was very good on pasta, though might have benefited from more salt. Tastes better without the rind... I put half back into the cave vacuum sealed to see how the flavor might change with more time. Here is the link to the initial posting with the make.

http://cheeseforum.org/forum/index.php/topic,13418.msg102543.html#msg102543
Susan

LoftyNotions

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Re: Bitto results
« Reply #1 on: April 26, 2015, 03:43:14 AM »
The rind is really pretty, Susan. Too bad it's not tasty too. AC4U

Larry

Kern

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Re: Bitto results
« Reply #2 on: April 26, 2015, 05:06:48 AM »
The rind alone makes this worth a cheese.  Nice job!   ;)

Offline OzzieCheese

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Re: Bitto results
« Reply #3 on: April 26, 2015, 07:50:32 AM »
I agree , the cheese looks wonderful and the rind is beautifully thin. 

A cheese for a lovely looking cheese.

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Offline Danbo

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Re: Bitto results
« Reply #4 on: April 26, 2015, 03:44:05 PM »
Great result! AC4U

Offline Al Lewis

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Re: Bitto results
« Reply #5 on: April 26, 2015, 04:08:58 PM »
Beautiful result Susan! Very nice rind and very thin also.  AC4U!! ;D
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Stinky

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Re: Bitto results
« Reply #6 on: April 26, 2015, 04:45:36 PM »
Yes! The rind! Nice! Pretty! Yay!  ;)

+c

Offline scasnerkay

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Re: Bitto results
« Reply #7 on: April 26, 2015, 06:24:55 PM »
Thank you for the cheeses! I am sort of starting to like the musty taste of the rind... Or is it "dirty"?
I am guessing the rind is so thin due to the regular brushing and due to the firmness of the cheese - but I don't really know...
Susan

Offline awakephd

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Re: Bitto results
« Reply #8 on: April 27, 2015, 01:53:33 PM »
Beautiful! AC4U.
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JeffHamm

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Re: Bitto results
« Reply #9 on: June 25, 2015, 08:42:30 AM »
I've been missing some of these outcomes!  A cheese to you for what looks like a very nice result.  My last bitto developed moulds, which may have amoniated it (humidity got too high), but I've washed off the rind and I'm hoping it will recover.  It's not looking good for our hero though, but yours is a treat to behold.

Offline scasnerkay

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Re: Bitto results
« Reply #10 on: June 26, 2015, 10:12:48 PM »
Thanks Jeff! Half that cheese was vacuum sealed and back in the cave. Waiting for the one year mark possibly...
Susan