pretty cheese curds
I recently gave myself a gift: Mastering Artisan Cheesemaking by Gianaclis Caldwell. A couple of days after getting the book, I made a cheese from it: a Tomme. I won't know how it tastes for at least a couple of months.
This is my contribution to edition #63 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Cinzia herself.
The photo was shot in color and then converted to sepia (Lightroom preset Sepia Tone).
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 picture but surely those curds must really be delicious!
Simona anche tu con noi!!!! Che bello!
Buona Avventura Compagna di Viaggio! 🙂
Oh! You know, Simona, it is virtually impossible to find cheese curds in the markets. I have a dish I am dying to make, but curds are intrinsic to it.
Love the shot and how homey and artisanally focused your blog has become over time. : )
I’ve only done soft cheeses and am in awe of your taking on the aged ones!
Ciao Ivy. I wish I could tell from the curds whether the cheese will be good, but so much happens during the aging. I can say that so far, so good, but it will be some weeks before I cut the cheese.
Certamente: non potevo mica lasciarvi viaggiare da sole! Altrettanto a te.
Ciao Susan. Here is a recipe for cheese curds. I realize you need some specialized ingredients. I know that sometimes curds are sold as such in stores. I wish we lived closer: I would not mind providing you with fresh curds for the dish you want to make.
Hi Debra. The cheese in the photo does not require a press, so it is actually a good one to “make the jump.” However, to get to the stage in the photo is also a bit more involved than getting the curd for a soft cheese. But it is a great project to make when the weather is not particularly good out (read: miserable). The book I mention has also a number of fresh cheeses.
ciao simona,
grazie per la tua partecipazione, sei inarrestabile con la produzione di formaggio, ti ammiro anche per questo!
la galleria è pubblicata, con l’occasione ti auguro di trascorrere vacanze serene con i tuoi cari 🙂
a presto, un abbraccione!
Piacere mio, Cinzia. Grazie e auguroni anche a te e alla tua famiglia.
The Tomme looks delicious as it is, so I can imagine it must be fantastic when it’s fully matured! I love the ethereal feel of your photos-the whites of the cheesecloth and the curds are perfectly beautiful with the sepia tones.
Thanks, Lynne. I wish I could also record the smell: it’s quite special. I am washing the Tomme with white wine, as an experiment. We’ll see what happens.
Lago di Como is one of my favorite places on this earth. 🙂 I love your white on white, too. Looks and sounds really good!
Thanks, Paz!