CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Brie on July 09, 2010, 06:50:51 AM
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Moving on with my cheese-tasting in FLA--I made Deb's cheese and it had great reviews! How beautiful it is--thanks, Deb
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Awsome! I think I like the bigger chunks they show up better. Beautiful job!
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That looks really tasty! I want to do one!
-Boofer-
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I would love the recipe for this one. Looks great!
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Found the original thread. Gonna make this one next weekend if all goes as planned. Can't wait!
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Well, I have decided that this is my next cheese project for this weekend. This sounds very very interesting. I was thinking about possibly adding crasins as well, (dried cranberry's). I will do enough to split the batch and do both. Can't wait.
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Souds like a nice addition with the dried cranberries--kept us abreast as to the results!
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I have not tried crasins but I have used apricots and it really good.
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My Crosta Rossta Pistachi is out of the wine now and drying. I will take a pix tonight and post it for all to see. It looks wonderful to me. How long should I age it? Would you wax it?
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I never wax but I use a vaccuum sealer instead much neater.
60 days is the minimum time for aging. I actually prefer closer to 6 months it will be slightly sharper with a smoother finish. I also use raw milk so they say it is safer.
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Thanks DJD, I don't have a sealer, so I will have to wax. Will do that tonight. Here are the pix of my wheel. I think it looks great.
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Looks good.
I like your fashion sense...the color-matched mat. ;)
Any special characteristics to the pistachios? I know scubagirlwonder used some fire-roasted pistachios. What kind of wine did you use?
-Boofer-
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Pistachio's were standard salted and I had to shell them. I used a Merlot wine with blackberry flavorings. Tasted real good, I had to try a swig before I poured the rest on the cheese. ;D I also put crasins in this cheese. It should be interesting.
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Needs to be BONE DRY to wax.
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It was! I used the cream wax on it and put it in the cave. Turning every day. Once I have several ready for actual cheese wax, I will heat up and do a bunch of dipping. ^-^
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Looks nice can't wait to hear about the crasins!
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Bad news is that it will take 4 to 6 months to know the results. I hope that I can wait.
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I tried this cheese at 6 weeks and it was great! Suggestion to try it at 6 weeks, and then re-wax and taste the flavor development later.
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WOW 6 weeks Brie? I don't think I have ever tried it in less than 3 months and It's my recipe! You go girl!