cheese (again)
To learn a lot and get answers to many questions, I traveled again to lovely Shelburne Falls to take a cheesemaking 201 workshop with Jim Wallace. The photos are from the first of two days making Italian cheeses. Above, an image of caciocavallo curd being stretched: caciocavallo is in fact a pasta filata cheese. Caciocavallo being one of my favorite Italian cheeses, I can't wait to make this at home. (This page shows some Caciocavallo Silano.)
After filling the mold and letting the curds drain for a short while, Jim flipped the Taleggio so the upper side shows the markings of the bottom of the mold. This plastic mold is in my wish list: the marking resemble well those made by wicker baskets.
More stories and images from the workshop will appear in a future post.
This is my contribution to edition #31 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook and hosted this week by Siri of Cooking with Siri.
The photos were shot in color and then converted to sepia.
This post contains the gallery of photos submitted to the event.
On this page, you can find out who is hosting the current and future editions of the event.
