Author Topic: Crosta Rossta Pistachi Rocks in FLA  (Read 1709 times)

Offline Brie

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Crosta Rossta Pistachi Rocks in FLA
« on: July 09, 2010, 01:50:51 AM »
Moving on with my cheese-tasting in FLA--I made Deb's cheese and it had great reviews! How beautiful it is--thanks, Deb
Darn, another cheese meltdown--ahh, perfect fondue.


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Offline DeejayDebi

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #1 on: July 09, 2010, 04:39:02 PM »
Awsome! I think I like the bigger chunks they show up better. Beautiful job!

Offline Boofer

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #2 on: July 10, 2010, 03:03:33 AM »
That looks really tasty! I want to do one!

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Offline cclear1959

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #3 on: July 12, 2010, 11:47:34 AM »
I would love the recipe for this one. Looks great!

Offline cclear1959

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #4 on: July 12, 2010, 03:13:34 PM »
Found the original thread. Gonna make this one next weekend if all goes as planned. Can't wait!


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Offline Mr. Kim

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #5 on: July 28, 2010, 11:00:03 AM »
Well, I have decided that this is my next cheese project for this weekend.  This sounds very very interesting.  I was thinking about possibly adding crasins as well, (dried cranberry's).  I will do enough to split the batch and do both.  Can't wait.
Something about the feel of a Strat in my hands!

Offline Brie

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #6 on: July 28, 2010, 10:07:14 PM »
Souds like a nice addition with the dried cranberries--kept us abreast as to the results!
Darn, another cheese meltdown--ahh, perfect fondue.

Offline DeejayDebi

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #7 on: August 01, 2010, 10:20:14 PM »
I have not tried crasins but I have used apricots and it really good.

Offline Mr. Kim

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #8 on: August 05, 2010, 06:26:52 AM »
My Crosta Rossta Pistachi is out of the wine now and drying.  I will take a pix tonight and post it for all to see.  It looks wonderful to me.  How long should I age it?  Would you wax it?
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Offline DeejayDebi

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #9 on: August 05, 2010, 02:47:21 PM »
I never wax but I use a vaccuum sealer instead much neater.

60 days is the minimum time for aging. I actually prefer closer to 6 months it will be slightly sharper with a smoother finish. I also use raw milk so they say it is safer.


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Offline Mr. Kim

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #10 on: August 06, 2010, 06:54:57 AM »
Thanks DJD,  I don't have a sealer, so I will have to wax.  Will do that tonight.  Here are the pix of my wheel.  I think it looks great.
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Offline Boofer

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #11 on: August 06, 2010, 11:32:07 AM »
Looks good.

I like your fashion sense...the color-matched mat.  ;)

Any special characteristics to the pistachios? I know scubagirlwonder used some fire-roasted pistachios. What kind of wine did you use?

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Offline Mr. Kim

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #12 on: August 06, 2010, 12:59:03 PM »
Pistachio's were standard salted and I had to shell them.  I used a Merlot wine with blackberry flavorings.  Tasted real good, I had to try a swig before I poured the rest on the cheese.   ;D  I also put crasins in this cheese.  It should be interesting.
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Offline Sailor Con Queso

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #13 on: August 06, 2010, 11:47:50 PM »
Needs to be BONE DRY to wax.
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Offline Mr. Kim

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Re: Crosta Rossta Pistachi Rocks in FLA
« Reply #14 on: August 09, 2010, 08:50:41 AM »
It was!  I used the cream wax on it and put it in the cave.  Turning every day.  Once I have several ready for actual cheese wax, I will heat up and do a bunch of dipping.   ^-^
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