5 days left for my ricotta salata. Each day I salt it and flip it in the mold in my fridge. It looks great. I can’t wait. What will it be like to have to wait months for the cheddar I’m starting this weekend? I’m saving enough milk to do 2 lbs of cheddar at a time. I’d like to have several in the second fridge – but maybe it won’t be warm enough or humid enough. Bet I can figure this out though!
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