My Pecorino Ricotta Salata matured over a period of 5 months using a ripening box to control the humidity. I wiped the surface a few times with a simple brine solution to help control the mould, but other than that, I just let it do its own thing.
Please help contribute to translations and subtitles for this video: [ Ссылка ]
Check out my other cheese tutorials; [ Ссылка ]
Help fund the next cheese making video by pledging your support at Patreon; [ Ссылка ]
Curd Nerd Newsletter; [ Ссылка ]
My First cheese-making eBook, "Keep Calm and Make Cheese" [ Ссылка ]
My Second cheese-making book, "Keep Calm and Make More Cheese" [ Ссылка ]
My Little Green Cheese Podcast, visit [ Ссылка ]
Facebook;
[ Ссылка ] or
[ Ссылка ]
