I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!

[Bella]

So Debi do you wash your cheese as it is ripening? How often? for how long? the entire ripening period?? I didn't do that, so that is probably why I got the mould!! Duh!

I have my milk warming as I tap here for my next attempt at this cheese!
B

[DeejayDebi]

Bella for the first month while i is open in the cave I wash it about every other day so there is no mold build up. After that I vac pac it and just wait.

[Bella]

Thanks Debi
One more question - do you use brine or wine? I don't drink a lot of red wine, so having some on hand to wash every second day for one month could get very expensive!!!!!
B

[DeejayDebi]

From every cheese I make I save a pint jar of the whey to mix into a washing brine. I don't drink wine either so I have either to buy it special for my ceeses and sausages or use some received as gifts.

[deb415611]

Wow, what a beautiful cheese! 

I have to stop reading and plunge in... hopefully by next Christmas I'll have something 1/2 as nice looking to give away.

[DeejayDebi]

Deb I highly recommend raw milk from local CT farmers! 

[deb415611]

Deb I highly recommend raw milk from local CT farmers! 

I will use some   My parents live in NH and I was up there a few weeks ago and we stopped at a farm in their town,  farmer they know.  Raw milk there was $2/ half gallon.  I'm going to invest in a good cooler and give it to them this week so they can bring me milk at Christmas & we can make cheese. 

[DeejayDebi]

$2 a 1/2 gallon! That would almost pay for the gas for me to drive there. Of course then I wouldn't have time to make the cheese. My local guy is from Maine I believe. Definately has a strong Maine accent AYa! Very nice fellow his wife is sweet too. Brush Hill in Franklin.