I tried a new salting method and it was totally worth it!

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisanchees... Milkslinger Recipes: https://milkslinger.com/recipecollect... Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... Sign up for Milkslinger emails: https://milkslinger.com/getmilkslinge... This extra-hard, long-aged salty cheese is both crumbly and creamy. The unique salting method results in a cheese that's quite hard, and thanks to the high fat content, the final cheese has a wonderfully nutty, nuanced flavor that is well worth the wait. If you're in the market for a press, I can vouch for this handmade one: https://shorturl.at/ukUwR CHAPTERS 00:00 Romano Piquant 00:29 Milk 01:15 Culture 01:46 Calcium Chloride 02:09 Rennet 02:35 Cutting 03:12 Stirring and Cooking 04:57 Say Cheese! 05:12 Pour off the whey 05:24 Pressing 06:13 A New Dutch Press 07:49 Making whey ricotta 09:21 Salting 14:09 Rind Development Options 15:01 Piquant pronunciation 15:36 Air Drying 16:07 Washing 18:28 Aging 19:43 Cutting 20:56 Tasting 22:39 Melt Test Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.