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Saffron Infused Cheese Making Recipe

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This cheese is every bit as exciting for your eyes as it is to your mouth. In this recipe we focus on a variation of Sicilian sheep milk cheese, using the aromatics and intense color of saffron, along with the spice of whole black peppercorns. But, we make it using cow milk. With a short aging time, this cheese is also moister and more mellow.
  • Yield5 pounds
  • Agingtime under 6 months
  • Skill Levelintermediate
  • Author


  • 5 Gallons of Milk (Not Ultra-pasteurized)
  • 1/4 tsp Aroma B Culture
  • 1/4 tsp Thermo B Culture
  • 2 ml Single Strength Liquid Rennet
  • .5 grams Saffron
  • 1 Tbs Black Peppercorns
  • Salt
  • 1/8 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Curd Knife
  • Slotted Ladle
  • Basket Cheese Mold
  • Butter Muslin
  • Draining Mat
  • 8 to 12 lb weight