(no subject)

[camwyn]

And unrelated to the Russian president and all the rest of it, yesterday I cut into my ricotta insalata, which had been treated to a salting process for a week and then aging for a week in the fridge.

It is damn fine cheese. Not as firm or as dry as store-bought ricotta insalata, but quite firm, and with a lovely texture. And not too salty, either (probably because I didn't rub it down with salt every single day the way the book said to). I love this cheese.

I have to see what temperature you need to age cheddar at. That takes months to age properly but it might be worth it. (Mind, I'd need a cheese press to get it right, but even so.)

Comments

[crispengray.livejournal.com]

That sounds utterly delicious.

[crazyfurries.livejournal.com]

cheeeeeeeeese.