Piacentinu Ennese (Saffron & Peppercorn)

[LoydB]

We're now well into the second month of the kitchen remodel, I miss cooking. In the meantime, new cheese!

All the coloring for this comes from saffron - no annatto at all. It tastes like a cheddar that has a subtle exotic spiciness to it. It was aged two months initially -- I'm looking forward to seeing how it develops with more time.

This is how it started out

After drying at room temp and flipping a few times a day for almost a week.

Out of the aging cave after two months

 

[JLeonard]

That looks really great!
Jim

 

[tbern]

great color, looks so good!

 

[Sven Svensson]

That is a work of art! Amazing.

For a second, I thought your title was about smoking a placenta. I thought I’d pretty much seen everything that could be smoked on this site.

 

[indaswamp]

Now that is a new one on me Loyd. Looks Great!

 

[LoydB]

That looks really great!

Thanks!

great color, looks so good!

Thank you. I was amazed by how yellow it ended up from not much saffron.

That is a work of art! Amazing.

For a second, I thought your title was about smoking a placenta. I thought I’d pretty much seen everything that could be smoked on this site.

Thank you, and ewwwww.

Now that is a new one on me Loyd. Looks Great!

Thanks!

 

[gmc2003]

Looks great from here Loyd.

Point for sure
Chris

 

[dls1]

Beautiful looking cheese, Loyd. Nice job.

If I remember correctly, this particular cheese is normally aged for about 2 months. How long did you ultimately go?

 

[LoydB]

Looks great from here Loyd.

Thanks!

Beautiful looking cheese, Loyd. Nice job.

If I remember correctly, this particular cheese is normally aged for about 2 months. How long did you ultimately go?

Thank you. This one went a few days over 2 months.