One of the cheeses I have made this year is this pretty canestrato, for which I followed Jim Wallace’s recipe. Jim’s post describes the cheese, whose name comes from canestro (basket), and includes a number of nice photos. Not having a canestro, I used a ricotta basket to mold the cheese. My rendition looked really pretty at this stage.
The cheese is about half way through its aging period (stagionatura): I will cut it in a couple of months and then share the result of the tasting.
Black and White Wednesday is on hold while Susan takes some time off to focus on her health. Following on the footsteps of Brii and Haalo, I am publishing a black and white photo post on Wednesday as a special well-wishing card for Susan.
The photo was shot in color and then converted to sepia.
Click on the button to hear me pronounce the Italian words mentioned in the post:
or launch the superficie audio file [mp3].
[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]
What a lovely pattern.
I love the photo so much, it almost makes me want to make cheese of my own 😉
That’s what I think as well, Paz.
Hi Ruth. I will soon post about a fresh cheese I made with kefir: it’s a perfect project for people who want to try making cheese without too much investment. Stay tuned.