In addition to making those other tasty cheeses in previous posts (especially queso fresco…mmmm!), I’ve been working on two new cheeses! Cheese #7: Molded Cheese Rounds This is basically a farmer-style cheese, made into to little rounds. Before trying them, I thought ‘TOMINI!’, but alas they were only tomini in form, although they were still […]
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Operation: Cheese Making Part II… Mozzerella, Ricotta, & Seras
And the cheese making adventures continue! On to ‘real’ cheeses… that is to say, those that involve more than separating curds from whey and squishing the curds together. Only slightly more involved, and way more fun. Cheese #4: Mozzerella Now, there are 2 different main ways to making mozzerella; one way takes two days, and […]
Operation: Cheese Making
I’ve had a dream for as long as I can remember; one of those kinds of dreams that you never think will actually happen, and you tuck in a box under your bed, but you keep harboring a distant hope that one day maybe it’ll happen. I realized that waiting around and hoping doesn’t do […]
Quart Cheese Festival
It is high time I wrote about the Quart Cheese Festival! It is always the same day every year, August 14, conveniently timed to be the day before day of national holiday, so that all participants can recover from their overdose of cheese and indulgence of wine. It is in the Alpine village of Quart […]
