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Bitto results

Started by scasnerkay, April 25, 2015, 12:11:41 AM

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scasnerkay

I made this cheese 11-5-14, opening at 24 weeks. It was aged with a natural rind with no treatment other than dry brushing to control the geo and the blues. The cheese went from 2#12 oz down to 2# 4oz. It is quite firm and makes a nice grating cheese. It was very good on pasta, though might have benefited from more salt. Tastes better without the rind... I put half back into the cave vacuum sealed to see how the flavor might change with more time. Here is the link to the initial posting with the make.

https://cheeseforum.org/forum/index.php/topic,13418.msg102543.html#msg102543
Susan

LoftyNotions

The rind is really pretty, Susan. Too bad it's not tasty too. AC4U

Larry

Kern

The rind alone makes this worth a cheese.  Nice job!   ;)

OzzieCheese

I agree , the cheese looks wonderful and the rind is beautifully thin. 

A cheese for a lovely looking cheese.

--Mal
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Danbo


Al Lewis

Beautiful result Susan! Very nice rind and very thin also.  AC4U!! ;D
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Stinky

Yes! The rind! Nice! Pretty! Yay!  ;)

+c

scasnerkay

Thank you for the cheeses! I am sort of starting to like the musty taste of the rind... Or is it "dirty"?
I am guessing the rind is so thin due to the regular brushing and due to the firmness of the cheese - but I don't really know...
Susan

awakephd

-- Andy

JeffHamm

I've been missing some of these outcomes!  A cheese to you for what looks like a very nice result.  My last bitto developed moulds, which may have amoniated it (humidity got too high), but I've washed off the rind and I'm hoping it will recover.  It's not looking good for our hero though, but yours is a treat to behold.

scasnerkay

Thanks Jeff! Half that cheese was vacuum sealed and back in the cave. Waiting for the one year mark possibly...
Susan