« annuncio / announcement: Weekend Herb Blogging #383 | Main | mana'eesh »

May 07, 2013

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Paz

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?

Aiuolik

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!!!
Ciaooo
Aiu'

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.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy

Novel Food

  • Novel foodJoin the 42nd edition of Novel Food, the literary/culinary event. Submit your post to me by end of Sunday July 4. Details here.
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook