Here are my pix of my Saturday’s Cheese.  It is a Crosta Rossta Pistachi de Cransini

This is a whey brine cheese with pistachios and crasins and then soaked for 24 to 72 hours in a grape and black raspberry Merlot wine.  This should be very interesting when it is finished.  I cultured it with 1/4 tsp of Flora Danica and 1/8 tsp of Meso MM to produce a smooth buttery texture and flavor.  We will see in about 6 months.  3 lb wheel.

Looks like Halva LOL hope it turns out nice. Are u goin gto give it a salt rub after the wine soak? wondering if the wine will promote mold as it dries.

Looks amazing, your cheeses sure turn out looking awesome!

It’s so awesome to see people’s pictures of their cheeses, I can’t wait until I get my refrigerator and cheese-press!

It was brine bathed so I don’t think that mold will be an issue.  I will pat dry and air dry and then wax it for aging.

Here are a couple of finished pix of the Crosta Rossta Pistachi now that it is out of the wine and drying.  I hope I can wait the 4 to 6 months for this.

Looks like a very nice Cake LOL

That’s what a couple of my friends at work said.  Look like a fruit cake.  LOL

I am searching for a recipe for this cheese, but I keep getting pictures of what people have made. Can anyone direct me to the recipe?

Never mind I found it. I can’t delete the post, but I can edit the post