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.
