Cheese making masterclass no. 1

So that I can backfill without bothering so much, I thought to upload a little documentar series of the cheese making masterclass we (my family and Megan @ludgate) were able to attend in Gallura, Sardinia on 13 August.
The raw milk, after adding rennet, becomes a curd, that is then warmed up and broken to coagulate.

[Domenico Dodaro]

Thank you, Megan @ludgate for promoting!

[Debbie]

Oh this will be interesting, I have no idea how cheese was made the traditional way.

[Domenico Dodaro]

@deborah63 Thank you, Debbie. Mini-series all on line!

[Julie Duncan]

Fascinating series - thank you!

[Caterina]

Great documentary. Now you know how to make cheese? Fav

[Domenico Dodaro]

@juliedduncan Thanks to you, Julie!
@caterina Thank you for the fav, Caterina. I had tried a few years ago, with pasteurized milk... it was ordinary cheese (not "peretta", i.e. without the final melting and forming part) and it turned out decent, but impossible to season. I will try again this fall with raw milk!