Just unwrapped: handle with care
Last Sunday, I made cheese after a couple of weeks hiatus. The cheese in my hand was made with cow milk and drained in ricotta baskets. The imprint on the surface is due to the cheese netting I have been using recently instead of cloth. At this point, I have just unwrapped the cheese and I am about to put in back into the basket for additional draining. The cheese is soft, but compact enough to be handled — carefully. It smells fresh and slightly acidic: pure pleasure.
Three years into my cheese adventures, I still enjoy the experience every time, still relish every step of the process. In a few days, I will know if my cheese is worth writing more about.
This is my submission to week #12 edition of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook. Savoring the weekly gallery is highly recommended: it's a very special mid-week treat.
The photo was shot in color and then converted to black and white.
This post contains the gallery of photos submitted to the event.
Io mangiarlo 🙂
I love reading your cheese posts and seeing the photos. Looks delicious! Terrific BW photo.
Ciao Baol. Se vieni a cena domani sera potrai assaggiarlo 😉
Ciao Paz. I am glad you enjoy reading about my cheese adventures. We’ll see how this one turned out.
Awesome shot Simona. Perfect for B&W.
LL
Thanks, Lori Lynn 🙂
Your cheese looks so good I bet it’s worth writing about it right now 🙂 I admire you for making your own cheeses, it’s a pretty difficult and time consuming process which is not easy to handle. For me you’re the queen of homemade cheese 🙂
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I’ve told you many times how much I admire your cheese making skills. I hope to start experimenting if I can get some sheeps’ or goat milk when relocating to the countryside.
Looking forward to hearing about the results! I’ve tried making cheese on occasion and have a great respect for those who have the skills!
Thank you, Catalina, for the kind words. The cheese in the photo is gone by now. Its companion will follow shortly. I’ll talk more about them when I write the dedicated post.
Grazie della segnalazione, Open Kitchen. Una bella pubblicazione.
Thanks, Ivy. I am looking forward to reading about your experience once you start making cheese. And I will envy your access to sheep milk.
Thank you, frank, for the kind words.
Simona, you have such a fine artisan touch with cheese, bread, and paper. Happy to follow you on your journeys, and that you have shared them with us. Your latest cheese is just begging for a blunt knife to nick a taste. Thank you for another wonderful BWW photo.
Thank you, Susan, for your kind words. The cheese was welcome at the table a few days after I took the photo. I’ll have more photos to share when I write a post about it.