Cheese making masterclass no. 5

The form of the day before is cut in slices and the slices melted in warm water, continuously knead with a wooden spoon. Once the cheese becomes a dough of the right consistency (again, rather a broad concept, I admit), it's put in a bowl and knead by hand and given its final form. It will rest in a bucket full of brine for 8 to 12 hours and then hang by the neck to season. Yum!

[kali]

i went to a cheesemaking class once, a lovely art

[Domenico Dodaro]

@kali66 I tried a few years ago to make it, using pasteurized milk... lol. Next autumn I will try again. Too cool!

[Debbie]

It looks super easy, but I'm sure that it is much more difficult than it looks.

[Domenico Dodaro]

@deborah63 The real recipe is 30% recipe and 70% experience. “Zia Pasqualina” - the lady friend of mine who showed us is 79, and has been making this for the last 72 years...

[Marnie]

Thank you for sharing your cheese-making class Domenico, I thoroughly enjoyed looking at the whole process, stage by stage.

[Domenico Dodaro]

@golftragic My pleasure ;) Thank you for stopping by!