Zola: On a fairly regular basis I like to remind Guy that when we retire, I will need my own cheese cave. I like the idea of being old and tending to my cheeses (preferably in Spain or Portugal), and of course, enjoying them often with a glass of wine. I was talking about this with my friend Rachel and she came up with a rather novel idea--that we start our cheese education right now. So we started simple, with some fresh mozzerella. We took the recipe from the Cheese Queen's website.
Her recipe is great, and she provides step by step instructions with pictures--so I can't add much to her great work (Cheese Queen rocks!) There is definitely some practice involved. While our cheese was good, it wasn't what I expected--much harder than mozzerella should be (we got a little over-zealous with our kneading) so I found myself this morning thinking about when I could make it again and perfect it. We both had the sensation of falling down a cheesey rabbit hole. It's a whole other world to explore and I'm already thinking about all the equipment I need to get and what I want to make next. Here's our photo journal of the day. On top of being a great culinary companion, I discovered that Rachel is an amazing photographer.
Her recipe is great, and she provides step by step instructions with pictures--so I can't add much to her great work (Cheese Queen rocks!) There is definitely some practice involved. While our cheese was good, it wasn't what I expected--much harder than mozzerella should be (we got a little over-zealous with our kneading) so I found myself this morning thinking about when I could make it again and perfect it. We both had the sensation of falling down a cheesey rabbit hole. It's a whole other world to explore and I'm already thinking about all the equipment I need to get and what I want to make next. Here's our photo journal of the day. On top of being a great culinary companion, I discovered that Rachel is an amazing photographer.
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