Tag: naturalcheese

Cheese unveil. This is a washed-rind aged ricotta, which isn't really a thing, just something I made. Ricotta isn't usually aged due to the fact that most of the bugs and enzymes are killed due to it being nearly boiled. However, I wanted to try it, and added some back in after the curds had cooled down. I also ended up washing with some brined whey, basically brushing some on during the early ageing process.

Picked up some discount milk during the holiday insanity and have been at it for a few days, reading and learning about cheese. On the left here are quite a few mozz balls, which I've frozen for pizza. On the right is an Italian Ligurian cheese called bel paese. The curds are pretty firm and they're not pressed. This will age in the fridge for 3-4 weeks.