Hi Jim,

 JW> ricotta salata ... pressed, dried ... aged for months ...
 JW> hard enough to grate.

 RH> Inteesting, wonder if you can make your own version.

 JW> Easier said than done. Aging cheese needs controlled temperature
 JW> and humidity, separate from other foods. A cheese cave is ideal but
 JW> a dedicated fridge would work. It also needs constant monitoring to
 JW> check moisture levels and watch for mold. For washed rind ripened
 JW> cheese, weekly wipe downs are necessary. I'm not prepared to do
 JW> that.

Our house is a bit too small to have a dedicated room to turn into a
cheese cave. (G) I think I'll let the professional cheese makers make it
for me; I'll look for it at Wegman's. The Wegman's in Wake Forest opens
up on May 19.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

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