Author Topic: New batch of Caciocavallo 2009  (Read 4314 times)

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: New batch of Caciocavallo 2009
« Reply #15 on: January 28, 2010, 09:07:22 PM »
Great looking cheeses Cacio!


Guests, join the CheeseForum.org community to remove this ad.


Offline caciocavallo

  • Medium Cheese
  • ***
  • Location: Montreal
  • Posts: 70
  • Cheeses: 2
Re: New batch of Caciocavallo 2009
« Reply #16 on: January 28, 2010, 09:59:49 PM »
Thanks Deejay!

Cacio

Offline WhiteSageFarms

  • Medium Cheese
  • ***
  • Location: Latah County, Idaho ~ Palouse country
  • Posts: 90
  • Cheeses: 4
    • White Sage Farms
Re: New batch of Caciocavallo 2009
« Reply #17 on: February 22, 2010, 07:35:52 PM »
What temperature do you keep your cold room? Your cheeses are lovely to look at, I'm sure they are fabulous to eat!

~Laurie
White Sage Farms
Owyhee County, Idaho
White Sage Farms
www.whitesagefarms.com

Offline caciocavallo

  • Medium Cheese
  • ***
  • Location: Montreal
  • Posts: 70
  • Cheeses: 2
Re: New batch of Caciocavallo 2009
« Reply #18 on: February 22, 2010, 09:27:11 PM »
Hello Laurie,

Thanks for the compliments. Not to brag or anything but the cheese our family makes are a real delight to eat. Our family and friends can attest to that. They just love it when we serve it at dinner occasions.

My cold room varies from 5-10 deg Celsius with about 60 to 75% humidity. 

Take care.

Cacio

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: New batch of Caciocavallo 2009
« Reply #19 on: February 24, 2010, 07:39:28 PM »
Well Tea look at it this way - It's not wasted money it's god food and you know it's quality!


Guests, join the CheeseForum.org community to remove this ad.


Offline peno17

  • Young Cheese
  • **
  • Location: pennsylvania
  • Posts: 5
  • Cheeses: 0
  • Default personal text
Re: New batch of Caciocavallo 2009
« Reply #20 on: January 15, 2014, 04:00:17 PM »
Hey just wondering if you ever figured out a master recipe cacio?
Thanks!

Offline caciocavallo

  • Medium Cheese
  • ***
  • Location: Montreal
  • Posts: 70
  • Cheeses: 2
Re: New batch of Caciocavallo 2009
« Reply #21 on: January 15, 2014, 09:05:36 PM »
Hi peno17,

I have not yet mastered it enough to post something here. This is the period in the year I start making cheese (cold weather in Montreal) and not much else to do, so I hope to be able to post something.

I guess its because I don't make it often enough. Last year I went to a friend of mines to see him make the cacio and he had it down tee. I tried to repeat it 2 weeks later and was moderately successful. I used his whey as a culture instead of critic acid and it work. Now a week later I tried a recipe using the citric acid recipe and got a surprise, it worked. It stretched very well and was able to make the cacio''s. However after leaving in a brine solution overnight I got a big surprise. I woke up and went to see my cheeses and they had lost their shape and looked as if they melted in the brine. Not sure what happened but hope it wont happen again. I guess its a trial and error process for us amateurs.

Cheers.