u/Looking-sharp-today

As some as you good souls might already know, I hosted a lunch on sunday noon, at my place, with friends and relatives, and my girfriend thought it was the best time to share my very first aged cheese (posted on this sub a couple of days ago as well).

I was nervous, I am so new to all of this, the very first wheel was already under the belt, we had it last month and was really good, but this one? Looked great, smelled awesome, but who knows what lies underneath? After all it is just my second wheel ever..but we decided to give it a go and what a relief, the cheese was good, most of the guests were not expecting such a treat. They gave me great feedbacks, everyone asked how I made it, how long it was aged, and so on. I was over the moon. We shared then some prosciutto crudo (typical), some home made rye bread and we opened a nice bottle of red wine from Calabria.

But since I was on an experiment spree, I thought: “why not doubling down?”

And so exactly one week ago, I preciously decided to make my very first *stracchino cheese*, very popular fresh and creamy cheese from my region…and it was a huge hit, especially for a cheese that only needs 5 days to mature. It was amazing, some guests are really into this kind of fresh and spreadable cheese that you can see in the video attached and they were extremely well pleased.

I personally think it was an amazing experience and now I am looking forward to my next shared wheel of cheese.

Today was finally time to taste a slightly longer aged caciotta, basically the same recipe as my very first one, same procedure, but since they were the very first ones it was important to taste as we go, so I can identify early noob mistakes.

This ine turned out great as well, exactly what I’d expect drom a couple months old cheese. Soft inside, nice thin and hard skin, everythings worked out well.

Tomorrow we will have guests for lunch and everyone wants to have a taste of this, we opted to open it up today just to be sure nothing was horribly wrong and to not serve unidentified stuff to our guests..you know, still at the very beginning here

As someone active on this sub might already know..We finally opened my very first brié! Turned out as I hoped, better than i expected, creamy inside, thick, hearty outside fluffy crust, we loved it!

This went as expected, it was straightforward to make and age, 1 week in the cave to get the mould started and then 2 weeks straight in the regular fridge in the dedicated container.

It was amazing, we really need to make more.