Here's another recipe I've been playing with and finally got around to making.
It's supposed to be part sheep and part cows milk but I made it with just raw cows milk. I also used the edam molds again so I could see if they drained any better with the extra holes - they did. Still a bit akward to press being so round but they worked. I had more curd than room it the two molds so the extra got put into my square muenster mold.
I took a picture of some of the red saffron thread floating in the curds. They made a very yellow whey and one of the cheeses after pressing. They are brining now.
Caciotta del Filetto Rosso - Italy - ( caciotta of red thread)
Sheep's (70%) and cows' (30%) whole milk cheese, with semi-cooked curds, cylindrical in shape with a low base and with rounded sides.
Danlac Probat 222 or Mesophilic Type B or Flora Danica
A pinch Red Saffron threads
Geographical area: the entire territory of the province of Pesaro and Urbino.
The cheese is historically made in the area defined, as confirmed by the many mentions dating back to the Renaissance. In particular, the name "Casciotta" traditionally refers to the product obtained by specific techniques maintained according to local established practices.
The milk, obtained from whole sheep's and cows'milk with the addition of saffron is brought to a temperature of 95°F (35°C) with gentle stirring.
Add starter culture and mix well. Let milk sour for 30 minutes
Add sufficient rennet to coagulate milk in 35 to 45 minutes while keeping tempature steady.
Cut curds to 1/2 inch and rest curds for 5 minutes.
Raise temperature to 95°F over 20 minutes stirring gently.
Remove heat stiiring for 20 minutes more to prevent matting.
Let curds rest for 10 minutes.
Drain curd in cloth then place in a cloth lined mold. Allow to drain for 15 minutes pressing lightly with follower.
Flip cheese and drain for another 10 minutes pressing with 10 pounds weight.
Flip cheese again and press over night with 25 pound weight.
Brine cheese in saturted brine for 6 to 8 hours.
Let cheese are dry for 24 to 48 hours until dry to the touch.
Age at 50°F and 80 to 90% humidity for 30 to 60 days