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.
