opened a half cacciotta, made November 2nd and waxed. Firm texture, not hard at all. Nice and moist. After 2 hours out, it is very tangy, strong flavor, touch of acidity. Nevertheless, sensation in mouth after a few seconds is pleasant, and remains for a while.
On warm skillet, does not melt. Browns on both side, and on a bit of sourdough toast is smoother and lighter than at room temperature.
Same BTW for a 4 week old Caerphilly.
Both are rated as melting cheeses. Not too concerned, but what could be wrong?
I´m really fed up with the bl**dy iPad Pro. Previous message I mean, at the end CAERPHILLY, not carefully!!!!!!!!!
Anyway, now from a laptop I can send a photo of my Cacciota.
There is several factors that influence how a cheese melts... The moisture, the amount of salt, the age, fat percentage and last but not least the PH...
From your description I would guess that your cheese PH might be in the low end which makes it excellent for grilling as it does not easily melt (like feta).
This page explains it: http://www.sargentofoodservice.com/trends-innovation/cheese-melt-meter/ (http://www.sargentofoodservice.com/trends-innovation/cheese-melt-meter/)
:-) Danbo
Thanks Danbo !!!!!
Point well noted. Merry Xmas.
You too... :)
Looks nice. I too made some about 6 weeks ago. Turned out similar, but a little more yellow. Use TA61 for culture, which culture did you use? Also, why the wax?
Hi Mike,
The whole cheese was finished even before the post went up, he he. It was definitely better after 24 hours out of the wax, and to answer your question, the wax is used, in may case, because the cheese I make is never beyond 4 litres of milk, and it tends to dry out very quickly. So I wax it to keep moisture.
That cheese looks nice, AC4U. Keep it up