« cartolina da Milano: latte fresco in metropolitana / postcard from Milan: fresh milk in the subway | Main | cartolina da San Gemini: insalata tricolore / postcard from San Gemini: tricolor salad »

October 27, 2008

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Bakinghistory

I have great admiration for those that can make cheese at home. I never tried anything beyond home made yogurt so far. The idea of tasting my own cheese is very appealing, and as soon as I have more time I will follow your recipe. My house has a very cold basement that might be the ideal place in which to let the cheese age.

Marta

WOOWW!!! Your cheese looks amazing! I'm really in awe.
I hope I can taste it soon. :)
And thanks a lot for taking part to the event!

Jeremy Parzen

I think we need to pair with some bright Sangiovese.

Simona

A cold basement is indeed a good place for aging cheese. And indeed, eating your own cheese is quite satisfying, Manuela.

I'll keep making it, Marta, so I am sure you'll get to taste some soon. And you are welcome.

Thanks Jeremy for the wine suggestion: your opinions on this matter are always very appreciated.

Francesca

Che bell'avventura dev'essere preparare il formaggio in casa. Appena avrò una dimora più stabile di 3 mesi voglio provarci anche io, so che mi appassionerà.

Rosa

Oh, yummy! I love cheese! Very interesting!

Cheers,

Rosa

Simona

Te lo raccomando, Francesca. E spero che non sia difficile trovare gli ingredienti.

Thanks, Rosa. Yummy indeed!

Nicoletta

Che idea meravigliosa, farsi il formaggio in casa! E davvero geniale aggiungere l'audio ai tuoi post! Un saluto da Amsterdam :)

Simona

Grazie Nicoletta. Contraccambio il saluto.

andrea

Che idea meravigliosa, farsi il formaggio in casa! E davvero geniale aggiungere l'audio ai tuoi post! Un saluto da Amsterdam :)
Nicoletta farsi il formaggio in casa è un cosa fantastica io lo faccio da trentanni,
pecorino e vaccino con ricotta annessa e altri prodotti rigorosamente genuini e originali. Ogni anno non vedo l'ora di iniziare la stagione con questa fantastica trasformazione che si potrebbe definire magia.
ciao Andrea

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy

Novel Food

  • Novel foodJoin the 42nd edition of Novel Food, the literary/culinary event. Submit your post to me by end of Sunday July 4. Details here.
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook