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Fiore Rosso Cheese Making Recipe

This is a soft to semisoft cheese, depending on the final moisture. The smooth texture is a result of using thistle rennet because it effectively breaks down the proteins more completely.

Because thistle rennet is used, this cheese softens quickly and thoroughly while it's aged. It should be ready to enjoy in about 4-6 weeks, although it will become much softer with longer aging. Thistle rennet also creates a slightly different and unique flavor that is really enjoyable.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 2-4 oz Heavy Cream (optional)
  • 1/2 tsp Calcium Chloride
  • 1/8 tsp MM 100 Culture
  • 4 oz Prepared Bulgarian Yogurt
  • 1/64 tsp GEO17 Geotrichum Candidum
  • 1/16 tsp Bacteria Linens
  • 5 ml Thistle Rennet
  • Cheese Salt
  • A few drops of Annatto (optional)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Butter Muslin
  • 2 Basket Cheese Molds
  • 2 lb Weights
  • Draining Mat