CheeseForum.org ยป Forum
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
-
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!
-
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.
-
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!
-
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.
-
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!!