|Seriously narrow road!|
So, I got to help make tomini (little creamy fresh cheeses that are great with jam), tometta (goat/cow mix that gets aged, and they often roll it in herbs. AMAZING), and robiola (fresh, mild cheese). For the tomini, all I did was help put them into molds since the curds were ready, but I got to help with the tometta from the beginning. That was the one that was in the big copper caldon. The rennet (and mesophilic culture, if using) have to sit for an hour or so in the warm milk, until the whole thing has turned to gel. Then we cut the curds, and stirred it while it was heated to the right temperature, and then it had to sit for a while. Until the right temp was reached, we had to be really careful to not break the curds while stirring. Then, we spooned them into big molds, put big rock weights on top, and periodically flipped the cheeses in their molds. After being flipped a few times, they are left until the next day with the weights on them, after which they are removed and put out to dry for a day. Then the fridge for 48 hours, then the cave for 1-3 months. Ta da! Cheese!
The robiola was pretty interesting. The cultured/renneted milk is left to sit for a day in big tubs, and then it is gently spooned into molds. After sitting in the molds for a couple of hours, the are weighted, and flipped like the others, and also dried out a little bit. There are fresh and slightly aged versions of this cheese. I got to bring home a fresh one :).
|Robiola just scooped into the molds.|
|Robiola fresh out of the mold|
|Roberta stirring the milk for the 'tometta' cheese|
|Tometta being pressed|
|Their fantastic house/barn/cheese making facility|
|Baby cows! The closest one is a sweetheart, and licked my hand for 10 minutes. The other one will probably be eaten...|