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December 02, 2012


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My Italian Smörgåsbord

a cheese fridge??? oh my... so jealous! what temperature shall a cheese fridge have? al massimo io potro' usare la nostra cantina, che oscilla tra i 14 e i 18 gradi. troppo calda? bellissima foto e il formaggio mi sembra interessantissimo. e' una specie di brie?

Simona Carini

A re-purposed wine fridge, to be precise, Barbara. It turns out that wine and cheese need similar temperatures. Mine has two levels: the top on is for red wine and has a higher range. It's actually a small fridge and so far I have been happy with it. The only drawback are the shelves, which are shaped to accommodate wine bottles, but that's something easily handled. Each cheese has a specific temperature range for optimal aging, so the answer is cheese-dependent. However, your range is a bit high. The cheese, if all goes well, will develop a pink/orange rind, due to the presence of B. linens, like Taleggio. I have never had real Limburger so it will be a surprise.

A Canadian Foodie

We will be doing these cheeses, soon! I just placed an asiago in mine - it now has three in it... where is your recipe and how you made this? I would love to see it? GORGEOUS

Simona Carini

Hi Valerie. As usual, it's Jim Wallace's recipe. So far, so good :)

Rachel @ The Crispy Cook

I forget which B-52's song features that immortal line, "Why don't you dance with me, I ain't no Limburger?!", but I would gladly dance over for a piece of your cheese (when it's ready, of course). Your cheesemaking skills impress me every time, Simona.

P.S. Just posted my Heartburn submission for Cook the Books.


A wonderful shot! So aptly named.




By the way, the gallery is up! ;-)


Simona Carini

Hi Rachel. The good thing about making my own version of this cheese is that I can stop the aging when I like, but not before it starts developing a bit of its character. I will keep everybody posted. Thanks!

Thanks, Rosa!


I got my cheese fridge question answered through your reply to My Italian Smorgasbord. I, too, am highly impressed with not only your cheese making skills, but also your pasta making skills. Your blog is a joy to read!

Ida Viljanen

I agree that making cheese really require patient to taste really delicious.In Finland i seen the very best cheese which is really tasty and i wonder what is their secret on making it.I am really glad that you share this cheese making stuff which reminds me of a lot of food which cheese love it.

Simona Carini

Thank you so much, Lynne, for your kind words.

Hello Ida. I must admit, I don't know anything about Finnish cheese. I am sure that there are a lot of little secrets cheese makers have, but, based on my (limited) experience, making cheese is about good milk and attention to the details of the craft.

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briciole di italiano

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