The cheese that you saw in this post before aging looked like this when I cut it, about four months later, and was worth the wait. Even after three and a half years of making cheese, the moment I insert the blade into one has the same suspense and the first bite the same thrill as the very first time. This homemade canestrato was a rewarding surprise.
The second surprise is that this week, I have the honor of hosting Black and White Wednesday – A Culinary Photography Event. Send your contribution at simosite AT mac DOT com, namely
- your name
- your blog’s name
- the image(s) (max 500 px wide, either orientation)
You have until Monday, May 14 at 6 pm Eastern time to do so. If you are unfamiliar with the event or need a reminder of the rules, you will find the details in this post. Feel free to use the logo below (it can also be found here). If you have a photo, but no blog, send it to me and I will include it in the roundup, which will be published on Wednesday, May 16.
Since messages can get lost, please, contact me again if you don’t get an answer to your email or a comment on your blog within a couple of days of emailing me.
And the third surprise is that May 15 marks the fifth anniversary of briciole. To celebrate another milestone of my blogging journey, I will send a little gift to a randomly chosen participant of the event I am hosting this week. What the gift will be is, as you can imagine, a surprise, which I will announce together with the winner, on May 16.
This is my first contribution to edition #32 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook and hosted this week by Simona of briciole.
The photo was shot in color and then converted to sepia.
This post contains the gallery of photos submitted to the event.
On this page, you can find out who is hosting the current and future editions of the event.
Beautiful cheese – attempting to make some of these is on my wish list – someday! I have played with homemade ‘ricotta’, although not the whey based, but whole milk based. Do you make these all at home?
I am going to play with converting some of my pictures to B&W; yours look great. But I am a cook first, photographer way down the list!
Thanks for your insight into the foods of your native Umbria. I am focusing on Northeastern regions in my blog, and it is a huge, but very interesting, undertaking. But that’s what makes Italy so wonderful 🙂
Your canestrato looks delicious. Did you eat it with anything else or just as is. Wonderful photo. You have a lot of things to celebrate here. Exciting!
I will post my photo shortly… but how come I have a different banner? let me know if I need to change it!
Ciao
Alessandra
What a delicious surprise! I would love to taste that cheese myself, it looks so good. Fabulous job, Simona.
Ciao Simona, che meraviglia il tuo formaggio, ci credo che ogni volta che fai il primo taglio e assaggio è un’emozione! chissà che soddisfazione!! e che bello che ospiti il BWW! cercherò una bella foto in bianco e nero da mandarti! bacioni Francy
Hi Kathy. Since I made cheese, I have whey to make ricotta. I have used milk only once, to try a specific recipe. In the absence of quality ricotta and for cooking purposes, curdling milk (using citric acid or buttermilk) is fine. However, it is not ricotta in either flavor or texture. I’d be glad to receive a photo from you. Northeastern Italy has certainly a lot to offer and I applaud you for focusing on lesser known area of my country.
Ciao Paz. My favorite way of eating my cheese is with just a bit of bread, especially the first few slices, when I am evaluating the result of my efforts. Thanks!
Ciao Alessandra. I added a note regarding the banner: thank for the question.
Ciao Claudia. It was hard to wait four months. I will certainly make it again and then post about it with more details and reference to the recipe. The first time I make a cheese, I am too focused on getting things right to take photos.
Ciao Francesca. Mi piacerebbe un sacco se partecipassi a BWW! Sono molto agitata quando taglio la prima fetta. In realta’ non ho mai avuto brutte sorprese.