Waiting for cheese to age is agonizing. Especially if you're required to take the cheese out and lovingly rub it with salt every day for a week. I felt as frustrated as the cannibalistic witch in Hansel and Gretel when Hansel was taking too long to fatten up. Age, cheese, age!
But after two weeks, I had produced my first pressed cheese - ricotta salata. It can age longer, but I could not wait longer than the requisite two weeks. Or the more rational answer - I had to test it to make sure I was doing it right. It would be devastating to wait four weeks only to find out the whole thing had gone rancid, no?
