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.