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.