California Tech Guy: Pre salt weight came to 2100g. Over the next few days the cheese is dry salted. This simply means I measured 60g salt and will slowly rub it in and flip the wheel daily.

Pre salt weight came to 2100g. Over the next few days the cheese is dry salted. This simply means I measured 60g salt and will slowly rub it in and flip the wheel daily.

Got about 1c ricotta from the whey.

Aging time is about 75 days for a cheese like this, at 55 degrees and 80% humidity. Aging is truly the "secret sauce" for cheese.

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