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Today we are making Caciotta. This is an Italian cheese that is a really good option for cheesemakers who are new to hard cheeses. It is mild and ready to eat in about a month.
Recipe is in this book: amzn.to/31Cq7Bw
Rennet: amzn.to/31EVr2t
Flora Danica Culture: amzn.to/2GX3y2r
MM100 Culture: amzn.to/2GYYGty
Geotrichum Culture: amzn.to/2H4mX1g
Basket Cheese Mold: amzn.to/2MXwuLl
Small Cheese Mold with Follower: amzn.to/2YZrIzA
24 Quart pot: amzn.to/31BbYnM
Ladle/skimmer: amzn.to/2H3bZZW
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