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.
Io mangiarlo :)
Posted by: Baol | September 28, 2011 at 02:03 PM
I love reading your cheese posts and seeing the photos. Looks delicious! Terrific BW photo.
Posted by: Paz | September 29, 2011 at 01:35 PM
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.
Posted by: Simona Carini | September 29, 2011 at 02:29 PM
Awesome shot Simona. Perfect for B&W.
LL
Posted by: Lori Lynn | September 30, 2011 at 06:44 PM
Thanks, Lori Lynn :)
Posted by: Simona Carini | October 01, 2011 at 08:13 AM
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 :)
Posted by: Catalina | October 01, 2011 at 02:15 PM
Ecco per te il 2° numero di OPEN KITCHEN MAGAZINE!
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Un abbraccio,
il Team di OPEN KITCHEN MAGAZINE
ps: ci farebbe molto piacere se potessi condividere il banner del magazine con tutti i tuoi amici! Per farlo basterà andare sul nostro sito, nella sezione "condividi" e prelevare la copertina del magazine; il link diretto è questo:
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Te ne saremmo davvero grati! ^.^"
Posted by: Open kitchen | October 01, 2011 at 04:47 PM
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.
Posted by: Ivy | October 02, 2011 at 08:50 AM
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!
Posted by: Frank Fariello | October 02, 2011 at 03:05 PM
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.
Posted by: Simona Carini | October 04, 2011 at 10:03 AM
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.
Posted by: Susan | October 05, 2011 at 10:48 AM
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.
Posted by: Simona Carini | October 07, 2011 at 07:46 AM