[Sca-cooks] Re: Thoughts on cheesemaking

[Stefan li Rous]

Gianotta commented:
  >>>
He may have made cheese in my grandfather's house; Grandpa had built
his home into the side of a hill, Calabrian style, so he had a proper
cave for aging wine and vinegar and storing cheeses. Tony lived on
the "nonhill" side of the street.
<<<

Isn't there a concern about cross-contamination between the three of  
these storing them all in the same location? Or is that only a  
problem with currently fermenting items? Although I thought all three  
of these might still have some fermentation going on, just slower  
than in the earlier phases of their production.

 >>>
Well, now I am really going to try my hand at ricotta and ricotta
salata!
<<<

I guess I may have missed this earlier, but what is the difference  
between "ricotta" and "ricotta salata"? Or is that second simply  
ricotta salad? :-)

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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