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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
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Topic: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update! (Read 12165 times)
Bella
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Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
«
Reply #45 on:
November 19, 2009, 08:19:54 PM »
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
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
«
Reply #46 on:
November 20, 2009, 06:01:03 AM »
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.
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Bella
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Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
«
Reply #47 on:
November 20, 2009, 09:28:24 PM »
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
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
«
Reply #48 on:
November 21, 2009, 01:46:39 AM »
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.
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deb415611
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Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
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Reply #49 on:
November 21, 2009, 12:58:58 PM »
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.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
«
Reply #50 on:
November 22, 2009, 01:37:18 AM »
Deb I highly recommend raw milk from local CT farmers!
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deb415611
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Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
«
Reply #51 on:
November 22, 2009, 11:54:12 AM »
Quote from: DeejayDebi on November 22, 2009, 01:37:18 AM
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.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!
«
Reply #52 on:
November 22, 2009, 04:59:06 PM »
$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.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
I Finally Did it Crosta Rossa Pistacchi Cheese! - Update!