Piacentinu Ennese (Saffron & Peppercorn)

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LoydB

Smoking Fanatic
Original poster
SMF Premier Member
May 31, 2022
624
1,164
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.

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This is how it started out

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

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Out of the aging cave after two months

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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. 😆
 
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!
 
Looks great from here Loyd.

Point for sure
Chris
 
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?
 
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.
 
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