Caglio

Caglio is a make-and-cave book for people who make cheese at home, from a Saturday caciotta on the stove to a Bergkäse-style wheel that sits in a wine fridge for eight months. At the pot, Caglio walks you through a batch sheet for the style you chose. Every step has its own timer: heating, culture, ripening, rennet, the flocculation test, cutting, cooking, draining, pressing and salting. The rennet dose is worked out from the style card and the strength on your bottle, and you can change it. Tap the moment the curd grips a spun bowl and Caglio multiplies that time by the style's multiplier to give you the full setting time. Salt by percentage of curd weight or by brine hours per kilo. The times you actually used are saved with the make. In the cave, each wheel shows its age, its target, its weight and what it needs today: a turn, a brine wash, oil, wax or a taste. Tick a job and it is…