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May 07, 2013


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I'd like a nibble of your cheese. Looks good! :-)

Simona Carini

Thanks, Paz. I am afraid this one would not travel well long distance. We'll see what happens when I make the next one and I let it age a bit ;)

diary of a tomato

Wonderful find — I love the idea that this cheese can be eaten fresh since I never have the space (mental as well as storage) to let them age! How long did this sit, and in a cheese press?


Anche la F è stato un successo! Ecco qui tutte le ricette che hanno partecipato: http://abcincucina.blogspot.com.es/2013/04/f-come-frikadeller.html.

E ora tutti in Ungheria!!!

Simona Carini

Hi Debra. Aging cheese indeed requires a bit of attention. The recipe I followed calls for 8 lbs of weight, so a press is not really required, as a gallon jug full of water can be used instead. I have a press, so I used it. I then left it in the fridge overnight in the mold, without weight and I tasted it the following evening. So really the wait was quite short.

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briciole di italiano

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