Author Topic: Pics of my latest batch of cheese  (Read 3417 times)

Offline caciocavallo

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Pics of my latest batch of cheese
« on: February 08, 2009, 04:27:22 PM »
Hello Everyone,

Not sure if this is where we can post our pics but if it isn't please let me know.

You will find some of my last cheese batch attached.

As you can see I have them now in an oil and some vinegar container where I turn them daily to "wet them" with the mixture. This way they wont dry out too quickly. You will notice some with peppercorns some with chilie peppers and others are simply without anything. The ones that you can see "cut off" are the ones where I removed the "pinkish color" which I thought would be safer. Didn't want to spoil it all.

Then the ones hanging are of course Caciocavallo's, where it has taken me 2 years to finally find someone to show me how. I now have it all documented and will try to make it on my own in a couple of weeks. 4 are 50 days old and the others are 34 days old. Cant wait to cut one open in the next 30 days. :P (More pics will be in my next post.)

Cheers,

Cacio





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Offline caciocavallo

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Re: Pics of my latest batch of cheese
« Reply #1 on: February 08, 2009, 04:31:23 PM »
Here are the other pics... ;)

Cacio

Offline Tea

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Re: Pics of my latest batch of cheese
« Reply #2 on: February 09, 2009, 02:15:48 PM »
Wow Cacio they look wonderful.  Would really appreciate it if you could post some pics etc when you next make caciocavallo, I would be really interested in learning this cheese too.

Offline Likesspace

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Re: Pics of my latest batch of cheese
« Reply #3 on: February 10, 2009, 08:26:07 PM »
Same here, Cacio!
I've never even heard of caciocavallo but after seeing it, I REALLY want to give it a try.
GREAT looking cheeses and thanks for sharing the photos.

Dave

Offline John (CH)

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Re: Pics of my latest batch of cheese
« Reply #4 on: February 10, 2009, 10:38:08 PM »
Hello Cacio

Simple great pictures, wonderful looking cheeses, especially the Caciocavallo!

Ditto Tea, would love to learn how and all the tricks!


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Offline LadyLiberty

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Re: Pics of my latest batch of cheese
« Reply #5 on: February 10, 2009, 11:14:28 PM »
you made the Caciocavallo by hand?  What a pretty shape!

Offline Cartierusm

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Re: Pics of my latest batch of cheese
« Reply #6 on: February 11, 2009, 12:58:16 AM »
Ahhh those were the days, picture 6 reminds me of a summer I spent in Bogota as a drug mule.

I wanted this narrative to sound like something out of the J. Peterman Catalog.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline chilipepper

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Re: Pics of my latest batch of cheese
« Reply #7 on: February 11, 2009, 11:36:28 AM »
Ahh J. Peterman... funny stuff. 

caciocavallo, those really do look awesome and would love to know more about your process and technique too.

Offline caciocavallo

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Re: Pics of my latest batch of cheese
« Reply #8 on: February 11, 2009, 10:44:41 PM »
Thanks for all the compliments! Really Appreciate it.

I am putting something together that will give step by step instructions soon.

Does anyone know where I could post some small video clips on this forum, or anywhere else so I can share it with you all?

Cheers,

Cacio

Offline Cartierusm

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Re: Pics of my latest batch of cheese
« Reply #9 on: February 12, 2009, 12:16:17 AM »
I'm sure John will want it posted on this site so he can keep a permanent record. Videos would be freakin' great.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline LadyLiberty

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Re: Pics of my latest batch of cheese
« Reply #10 on: February 12, 2009, 12:30:10 AM »
Thanks for all the compliments! Really Appreciate it.

I am putting something together that will give step by step instructions soon.

Does anyone know where I could post some small video clips on this forum, or anywhere else so I can share it with you all?

Cheers,

Cacio

I asked John about videos a bit earlier, he told me that he was checking to see if the software that does this board could do it.  If it can't though, Cacio, you could either get a free account with photobucket or youtube, and post it there.  You don't have to make it accessible to everyone...  I've used both, and they work pretty well.

Offline John (CH)

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Re: Pics of my latest batch of cheese
« Reply #11 on: February 12, 2009, 06:14:55 AM »
LL, very sorry I haven't gotten back for you on video clips, will do tonight for you and Cacio, like all of you, I am really interested in seeing how Cacio's cheeses get made :).

Offline chilipepper

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Re: Pics of my latest batch of cheese
« Reply #12 on: February 12, 2009, 08:58:44 AM »
Cacio,

What is the approximate weight of one of those caciocavallo cheeses?  I finally found some youtube videos of those being made as well.  The shape is one thing but I think we are struggling with the acidification of the curd to the proper level to begin stretching.

Here are some youtube videos of interest:

Sagra del caciocavallo
- This is the kind of party I usually have when I make cheese! :)

Caciocavallo
Bad Quality video but I found it interesting non the less.

Geraci. Caciocavallo originale.
- This on is kind of funny as the guy in the striped shirt is definately more my style! :)


Offline caciocavallo

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Re: Pics of my latest batch of cheese
« Reply #13 on: February 12, 2009, 08:56:14 PM »
Chilipepper, the weight of the cheese you see hanging is about 1kg. The weight reduces as they dry.

You are correct that the most difficult step is getting the proper acidification for the cheese to stretch.

Cheese Head, no problem when you get the info let me know. Another thing where can I post my word document with pics and step by step instructions?

I have attached some more pics. Hope you enjoy them. ;)

Cacio


Offline caciocavallo

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Re: Pics of my latest batch of cheese
« Reply #14 on: February 12, 2009, 09:11:32 PM »
More pics.

The gentleman is my "Teacher" who was "born" making cheese in Italy, everything is done by eye and feel!

0008 cutting of the curd
0018 boiling water is added to the cut curd to "melt" it
0020 wooden stick is used to get the curd into a caramel form, it is very HOT!
0022 stretching the curd
0027 pic is the first parts of the final form
0029 pic waiting to be handled to get to final form
0031 The cacio shape is beginning
0037 cacio sitting in left over whey from the ricotta before being put in cold water.


Enjoy!

Cacio