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March 02, 2010


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Wow! That looks fantastic. I am taking an introductory class on 4/17 and hopefully I will learn enough to be hooked. I bet they have tons of cheese making supplies there, and I will try to buy the tartaric acid for the mascarpone if nothing else.



How rewarding it must be to make cheese. Taking patience, time and care and then the unveiling! I love reading your blog. It inspires me.


I agree with Marcellina's comment above: I love reading your blog. YOU are very inspiring. ;-)



Ha un aspetto perfetto. Dubito che troverò il Propionibacterium freudenreichii subsp. shermanii, ma ci posso provare :-)


I am so jealous of your ability to make cheese! As much as I enjoy cheese, i don't know that I ever could have the patience to even attempt to start. I am going to seriously think about trying it,though. Maybe I will do a cheese making party~I think you did an excellent jobwith the Leerdammer........hope you and hubby are well!

Simona Carini

Ciao Laura. I hope the class goes well. I will want to know all about it. I bought tartaric acid at a beer-making supply store and I think I read that wine-making supply stores also have it.

Thanks for the kind words, Marcellina. I also make fresh cheese, which takes less time.

Grazie, Paz, for the kind words.

Ciao Alex. Davvero un nome altisonante per un batterio. So che in Italia il caglio si compra in farmacia. Non so se in Germania e' lo stesso. Per quanto riguarda microorganismi per uso caseario, davvero non so, ma mi piacerebbe scoprirlo.

Ciao Jann. My suggestion is to start with fresh cheese, which requires less waiting and no press. I recently made chenna, another good starter cheese. We are doing well, thanks!


You are amazing Simona making all these different cheeses by yourself.

Simona Carini

Thanks, Ivy. I am learning as I go along. I hope one day to take a serious class, but the ones I am interested in are held far away.


Complimenti per la pazienza e la passione, gli occhi a volte sono un difetto
ma non sempre.
Ciao a presto

Simona Carini

Ciao, Andrea. In questo caso sono dovuti al microrganismo che ho aggiunto al latte. Ho fatto questo formaggio due volte e non vedo l'ora di farlo ancora: ci e' piaciuto molto.


si certo se hai usato latte acquistato nel supermarket l'aggiunta è normale.

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