My First Caciotta del Filetto Rosso

[Al Lewis]

Decided to try one of these back in March so I got out the old standard 200 Easy Homemade Cheese Recipes and went to work.  First off I doubled the recipe which, in hindsight, may have been a mistake.  This is basically a fresh cheese so having such a large cross section to brine and dry has been an issue.  I have however, managed to tend it and it appears to be aging into a successful cheese and should be ready in a couple more weeks.  I start with I used 4 gallons of PH milk and two pints of heavy cream.  For saffron I varied from the recipe a bit in that I used a healthy pinch of Persian saffron which I ground up with a mortar and pestle and another healthy pinch of Spanish saffron threads which I left undisturbed.  Both were placed in a small bowl with steeping hot water to "brew" prior to adding them, and the water, to the milk/cream mixture.

[Danbo]

Exciting. I look forward to your description of the taste of the finished cheese. I have two saffron cheeses ripening at the moment and I'm curious if the saffron will be noticeable.


:-) Danbo

[Al Lewis]

With the CaCl and saffron in the mix the milk was heated to 90° F.  The culture was then added and allowed to rehydrate for 5 minutes before gently whisking it into the milk.

[Al Lewis]

Next 1/2 teaspoon of rennet was added and the mixture allowed to ripen for 40 minutes.  At that point I could achieve a clean break.

[Al Lewis]

Next step called for cutting the curd into 1/2" cubes and allow to stand for 5 minutes.

[Al Lewis]

The curd was then heated to 95° F over a 20 minute period while being gently stirred.  Once the temperature was achieved I continued to stir the curds for a further 20 minutes.  I then allowed the curds to settle and stand for 10 minutes.  The curd mass was then gathered in butter muslin and placed into the mold where it was allowed to drain for 30 minutes, turning after 15 minutes.  A light pressure was placed on the cheese for 15 minutes.  I used one of the milk jugs filled with water.

[Al Lewis]

The next step called for pressing the cheese at medium pressure, I used 50 pounds, for 6 hours flipping and re-dressing after 3 hours.

[Al Lewis]

With the pressing complete the cheese was placed into an 18% brine for 4 hours, flipping after 2 hours.

[Al Lewis]

With the bring complete the cheese was moved straight to the cave at 54° F and 85% RH where I flipped it daily.  It remains there now until the 4 week mark when it will be ready for eat.

[Schnecken Slayer]

Sounds great, combines my two favourites, cheese and saffron ...   

I note you didn't add any lipase. Isn't this normally made with sheep milk.

[Al Lewis]

Bill the recipe states you can substitute cow or goat milk but doesn't mention the addition of lipase.  I usually only use that in Italian cheeses.  I would think it might overpower the taste of the saffron but we'll see how it tastes.  I just did a Halloumi that did say to use lipase if you couldn't get goats milk but I have a good source for that, Trader Joe's, so no need.  Really looking forward to trying this one.

[Flound]

I think this might go on my list of cheeses to attempt.

Mmmmm, saffron.

ACFU

[Al Lewis]

Well I finally cut into this one.  Not sure about the texture as it's a bit moist but the taste is good.  Can't taste much of the saffron but that could be due to doubling the recipe.  Vacuum bagged most of it for latter.

[Stinky]

Looks cool!

[Al Lewis]

It has a good taste Stinky and is an easy make for a fresh cheese.  I would like to try it again without doubling the recipe.  Get more saffron taste into it.