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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

Title: Crosta Rossta Pistachi Rocks in FLA
Post by: Brie on July 09, 2010, 06:50:51 AM

Moving on with my cheese-tasting in FLA--I made Deb's cheese and it had great reviews! How beautiful it is--thanks, Deb

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: DeejayDebi on July 09, 2010, 09:39:02 PM

Awsome! I think I like the bigger chunks they show up better. Beautiful job!

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: Boofer on July 10, 2010, 08:03:33 AM

That looks really tasty! I want to do one!

-Boofer-

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: cclear1959 on July 12, 2010, 04:47:34 PM

I would love the recipe for this one. Looks great!

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: cclear1959 on July 12, 2010, 08:13:34 PM

Found the original thread. Gonna make this one next weekend if all goes as planned. Can't wait!

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: 9mmruger on July 28, 2010, 04:00:03 PM

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.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: Brie on July 29, 2010, 03:07:14 AM

Souds like a nice addition with the dried cranberries--kept us abreast as to the results!

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: DeejayDebi on August 02, 2010, 03:20:14 AM

I have not tried crasins but I have used apricots and it really good.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: 9mmruger on August 05, 2010, 11:26:52 AM

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?

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: DeejayDebi on August 05, 2010, 07:47:21 PM

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.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: 9mmruger on August 06, 2010, 11:54:57 AM

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.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: Boofer on August 06, 2010, 04:32:07 PM

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-

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: 9mmruger on August 06, 2010, 05:59:03 PM

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.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: Sailor Con Queso on August 07, 2010, 04:47:50 AM

Needs to be BONE DRY to wax.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: 9mmruger on August 09, 2010, 01:50:41 PM

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.   ^-^

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: DeejayDebi on August 09, 2010, 08:14:39 PM

Looks nice can't wait to hear about the crasins!

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: 9mmruger on August 10, 2010, 07:11:36 PM

Bad news is that it will take 4 to 6 months to know the results.  I hope that I can wait.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: Brie on August 11, 2010, 01:14:25 AM

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.

Title: Re: Crosta Rossta Pistachi Rocks in FLA
Post by: DeejayDebi on August 14, 2010, 09:53:42 PM

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!