I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Valley Shepherd Cresmery. Pecorino Romano style production. Curd is cut very small with subsequent heating to over 120F. Wheels are molded at over 50 Lbs each and pressed for over a day. Salting takes place over 10-12 days. Minimum 5 months and up to 18 months on Ash wood slabs in our cave at 50-54f and over 85% humidity. The rind is rubbed with olive oil regularly to reduce mold growth and seal in moisture.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
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I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Valley Shepherd Cresmery. Pecorino Romano style production. Curd is cut very small with subsequent heating to over 120F. Wheels are molded at over 50 Lbs each and pressed for over a day. Salting takes place over 10-12 days. Minimum 5 months and up to 18 months on Ash wood slabs in our cave at 50-54f and over 85% humidity. The rind is rubbed with olive oil regularly to reduce mold growth and seal in moisture.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Thank you, for all that you do.
I love these daily cheese factoids