A summary of the year that just ended through the lens of some of my cheese adventures.
(French) Neufchâtel for Novel Food #12
"If you can see the magic in cheese, you can see the magic in everything."
homemade English-style Coulommiers (a.k.a. English farmhouse cheese)
"It is very versatile: try a slice with a muffin for breakfast, or drizzle with olive oil
and sprinkle with herbs and a few capers for an easy gourmet appetizer."
A nice cheese that can be eaten fresh or aged a few weeks (I used some of it in this dish)
Adding a personal touch to an Italian classic cheese
I have featured images of my cheese in several editions of the popular event Black and White Wednesday – A Culinary Photography Event, created by Susan of The Well-Seasoned Cook
making cheese (black and white)
with which I often make gnocchi di ricotta
making cheese requires patience
In May, I attended a weekend workshop with Jim Wallace on making three French cheeses
Wishing all of you the very best for the New Year
Exciting update (January 22, 2012): my year of homemade cheese is featured in today's post on the New England Cheesemaking Supply Company blog. Thank you! And Jim Wallace has just announced two workshops he will teach this spring.