Caciotta with Saffron

Joy Metcalf

We are very grateful to Joy Metcalf of Northport, Maine for sharing her recipe with us.  It looks absolutely fabulous, but we have not yet had the opportunity to try it.

If you are making Caciotta for the first time, we recommend you check out our technical advisor's detailed recipe on our website (click here).  There is lots of additional information about this cheese which would be of benefit when you make Joy's version.

Happy cheese making!


Caciotta del Filetto Rosso (Caciotta with Saffron)

Submitted by Joy Metcalf

TIME:  3 hours 15 min
Heating: 30 min
Culturing: 30 min
Set curd: 45 min (floc x 3)
Rest: 5 min
Cook curds: 40 min
Rest: 10
Drain and mold: 15 min (press lightly with follower)
Press:  10 min @ 10 lb, overnight @ 25 lb
Brine: 6-8 hours (depending on weight)

Ingredients:

2 gallons milk (I use raw goat milk)
1/4 tsp Mesophilic Type B (MM100) or Flora Danica
1/4 tsp single strength rennet (I use about 9-10 drops double strength plant rennet.)
A pinch red saffron threads (3 threads of GOOD Spanish saffron)

Directions:

The milk, obtained from whole sheep's and cows' milk with the addition of saffron is brought to a temperature of 95F (35C) (start at 86F and try it that way) with gentle stirring (crush saffron in milk to make yellow color).  (An easier way to do this is to take a small amount of the milk, warm it, and crush the saffron into it, then add it back to the rest of the milk.)

Add starter culture and mix well. Let milk coagulate for 30 minutes.

Add sufficient rennet to coagulate milk in 35 to 45 minutes while keeping temperature steady.

Cut curds to 1/2 inch and rest curds for 5 minutes.

Raise temperature to 95F over 20 minutes stirring gently.

Remove heat, stirring for 20 minutes more to prevent matting.

Let curds rest for 10 minutes.

Drain curd in cloth then place in a cloth lined mold. Allow to drain for 15 minutes, pressing lightly with follower.

Flip cheese and drain for another 10 minutes, pressing with 10 pounds weight.

Flip cheese again and press over night with 25 pound weight.

Brine cheese in saturated brine for 6 to 8 hours.

Let cheese dry for 24 to 48 hours until dry to the touch.

The cheese has a smooth paste and a wonderful flavor!  I have three in my cheese cave right now.  I've never let it age beyond 3 months because goat milk cheeses seem to age faster, but at three months, the taste is divine.