I couldn't wait any longer, and so have cut my first Crosta Rossa Pistacchi. Wow!! What a cheese, and it's certainly one that will be a regular around here, that's for sure. It was a tad disconcerting in the last few weeks when the grey mould covered all that beautiful wine-coloured coating, but it made for a point of interest when taken back with vinegar for the rind was a lovely shade of black-grey and looked good against the colour of the paste.
Many thanks for passing this one on - it's really, really nice. But I don't know how you can manage to hang on for 6 months, let along 12!!! I have a second one in the wine fridge, but I doubt that it is going to be there very long!
I'll post some pics of the cheese at various stages