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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Other
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Crosta Rossta Pistachi Rocks in FLA
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Topic: Crosta Rossta Pistachi Rocks in FLA (Read 4633 times)
Brie
Guest
Crosta Rossta Pistachi Rocks in FLA
«
on:
July 09, 2010, 06:50:51 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
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #1 on:
July 09, 2010, 09:39:02 PM »
Awsome! I think I like the bigger chunks they show up better. Beautiful job!
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http://www.deejayssmokepit.net
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #2 on:
July 10, 2010, 08:03:33 AM »
That looks really tasty! I want to do one!
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
cclear1959
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #3 on:
July 12, 2010, 04:47:34 PM »
I would love the recipe for this one. Looks great!
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cclear1959
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #4 on:
July 12, 2010, 08:13:34 PM »
Found the original thread. Gonna make this one next weekend if all goes as planned. Can't wait!
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9mmruger
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Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #5 on:
July 28, 2010, 04:00:03 PM »
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.
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Brie
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #6 on:
July 29, 2010, 03:07:14 AM »
Souds like a nice addition with the dried cranberries--kept us abreast as to the results!
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #7 on:
August 02, 2010, 03:20:14 AM »
I have not tried crasins but I have used apricots and it really good.
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http://www.deejayssmokepit.net
9mmruger
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #8 on:
August 05, 2010, 11:26:52 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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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #9 on:
August 05, 2010, 07:47:21 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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http://www.deejayssmokepit.net
9mmruger
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #10 on:
August 06, 2010, 11:54:57 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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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #11 on:
August 06, 2010, 04:32:07 PM »
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?
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
9mmruger
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #12 on:
August 06, 2010, 05:59:03 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.
I also put crasins in this cheese. It should be interesting.
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Sailor Con Queso
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #13 on:
August 07, 2010, 04:47:50 AM »
Needs to be BONE DRY to wax.
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9mmruger
Guest
Re: Crosta Rossta Pistachi Rocks in FLA
«
Reply #14 on:
August 09, 2010, 01:50:41 PM »
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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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Other
»
Crosta Rossta Pistachi Rocks in FLA