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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Forming Cheese => Topic started by: green zebra on January 30, 2013, 09:31:03 PM

Title: crotonese
Post by: green zebra on January 30, 2013, 09:31:03 PM

Does anyone out there know of a recipe for a crotonese cheese? I have searched many sites and have asked some cheese houses with no luck. I even asked the house that sells the mold to make this cheese? They offer many recipes but not this one.
Thank you!

Title: Re: crotonese
Post by: linuxboy on January 30, 2013, 09:49:02 PM

This is a pecorino variant. You make it like a pecorino. Are you trying to clone the flavor? Impossible without using the milk and indigenous flora.

Title: Re: crotonese
Post by: green zebra on January 30, 2013, 11:20:51 PM

 I won't even try to clone it but will use sheep's milk and follow Gianaclis Caldwell's recipe for extra hard cheese. just need the molds.
Thank you!

Title: Re: crotonese
Post by: linuxboy on January 31, 2013, 12:20:55 AM

A pecorino is not an extra hard cheese. It's similar, but often it is acidified more before drain and also a bit lower before brine. The moisture targets are also higher. I would follow a classic pecorino toscano or pecorino romano recipe.

Title: Re: crotonese
Post by: Mina on March 25, 2019, 08:04:18 PM

Quote from: linuxboy on January 31, 2013, 12:20:55 AM

A pecorino is not an extra hard cheese. It's similar, but often it is acidified more before drain and also a bit lower before brine. The moisture targets are also higher. I would follow a classic pecorino toscano or pecorino romano recipe.

Hi linuxboy

I'll be attempting a Crotonese-type cheese as well using whole ewes milk.  You mention that it is more of a pecorino toscano recipe one should follow.  Where can I find those?  I've searched but can't seem to come up with anything.
Any guidance is appreciated!!