amo fare il formaggio / I ♥ making cheese

Just unwrapped: handle with care

Last Sunday, I made cheese after a couple of weeks hiatus. The cheese in my hand was made with cow milk and drained in ricotta baskets. The imprint on the surface is due to the cheese netting I have been using recently instead of cloth. At this point, I have just unwrapped the cheese and I am about to put in back into the basket for additional draining. The cheese is soft, but compact enough to be handled — carefully. It smells fresh and slightly acidic: pure pleasure.

 Three years into my cheese adventures, I still enjoy the experience every time, still relish every step of the process. In a few days, I will know if my cheese is worth writing more about.

This is my submission to week #12 edition of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook. Savoring the weekly gallery is highly recommended: it's a very special mid-week treat.

The photo was shot in color and then converted to black and white.

This post contains the gallery of photos submitted to the event.

 

Comments

[Baol]

Io mangiarlo :)

[Paz]

I love reading your cheese posts and seeing the photos. Looks delicious! Terrific BW photo.

[Simona Carini]

Ciao Baol. Se vieni a cena domani sera potrai assaggiarlo ;)

Ciao Paz. I am glad you enjoy reading about my cheese adventures. We'll see how this one turned out.

[Lori Lynn]

Awesome shot Simona. Perfect for B&W.
LL

[Simona Carini]

Thanks, Lori Lynn :)

[Catalina]

Your cheese looks so good I bet it's worth writing about it right now :) I admire you for making your own cheeses, it's a pretty difficult and time consuming process which is not easy to handle. For me you're the queen of homemade cheese :)

[Open kitchen]

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[Ivy]

I've told you many times how much I admire your cheese making skills. I hope to start experimenting if I can get some sheeps' or goat milk when relocating to the countryside.

[Frank Fariello]

Looking forward to hearing about the results! I've tried making cheese on occasion and have a great respect for those who have the skills!

[Simona Carini]

Thank you, Catalina, for the kind words. The cheese in the photo is gone by now. Its companion will follow shortly. I'll talk more about them when I write the dedicated post.

Grazie della segnalazione, Open Kitchen. Una bella pubblicazione.

Thanks, Ivy. I am looking forward to reading about your experience once you start making cheese. And I will envy your access to sheep milk.

Thank you, frank, for the kind words.

[Susan]

Simona, you have such a fine artisan touch with cheese, bread, and paper. Happy to follow you on your journeys, and that you have shared them with us. Your latest cheese is just begging for a blunt knife to nick a taste. Thank you for another wonderful BWW photo.

[Simona Carini]

Thank you, Susan, for your kind words. The cheese was welcome at the table a few days after I took the photo. I'll have more photos to share when I write a post about it.