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March 03, 2013


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It's 7.55 and I would like to have breakfast with these cheeses O__O sempre più esperta, brava!!

diary of a tomato

Oh, how I wish I had the time and space... and your infinite patience to tackle aging cheese! Wonderful results!


I love that you're able to make your own cheese. Delicious! Love the photo.

Simona Carini

Ciao Martissima. And it would be an excellent breakfast. Grazie. Davvero questi due mi sono venuti buoni.

Ciao Debra, It takes time and patience, yes, though the time requirement is distributed a bit unusually.

Ciao Paz. I wish I knew more, but when I eat a slice of cheese, I am able to just be grateful for what I know and can do with that knowledge.


I am impressed, you make your own cheese! Great.

Please note I moved my blog, so the new URL is http://www.kochtopf.me.

One Day At A Time

My husband bought me a cheese press and small 'cave' for my birthday. I foresee a lot of cheese making in my future. Including this cheese!

Simona Carini

Thank you, Zorra. I updated the blog's URL.

What a lovely birthday gift you got, Robin. I definitely recommend Manchego: you can consume it early, if you want and so can get early feedback on what you did when you made it.


i am so impressed that you make you own manchego. It is my favorite.Young, middle aged or old and pungent it's just a lovely cheese .I've never thought of making it myself. You are a true artisan, simona, and an artist to boot.

Simona Carini

Thank you, Tami. I wish I could get hold of some sheep's milk to make a cheese closer to the original, but I have had no luck so far. The process of making cheese is endlessly fascinating. I wish I had more time to devote to it.


I love your manchego and the leerdammer cheese(love those holes)- much prettier than the wedges I see in the cheese shop! I'm surprised you weren't tempted to eat your lovely snack before you got your photos. Another perfect black and white image!

Simona Carini

It was hard, Lynne: both the cheeses and the bread were tempting. My husband snatched the slice of manchego the moment I put down the camera. The holes are really cute. When they start forming, the cheese gets bigger and breaks the wax in which it was dipped before the aging started. So, when I see the crack, I know the cheese is on the right path.

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