I just finished rewrapping and putting a 2 lb. block of lavender ricotta salata into the cheese mold for its final 12 hour pressing. I made Ricki Carroll's recipe for ricotta salata from her book Home Cheesemaking. Instead of using regular cheese salt, I used 2 tablespoons of Eatwell Farm Lavender Salt. After the 12 hour press, Michael and I will cut the 2 lbs into 2 1 lb blocks, salt liberally with kosher salt, and age for a week - salting and turning the cheese daily. Then once, it has dried, I'll wrap in wax paper and hopefully 'age' them some more in the fridge.
Pears just came into season and I'm hoping to have pear and arugula salad with lavender ricotta salata this year.