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November 23, 2010


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i love the butterfly-shaped crackers next to the cheese. delicious together, i'm sure!

Paz xoxo


Another wonderful cheese!! I have never heard of this before.


per quanto riguarda la crosta ti consiglio quella naturale
quella cerata lascia un odoro che nasconde il profumo.

Rachel @ The Crispy Cook

You are such a cheesemaking inspiration. I love all your posts about your homemade cheeses. Have a lovely Thanksgiving holiday.


La pazienza di aspettare tanto, vien premiata al momento dell'assaggio ....
deliziosi i crackers farfalla :D


I love cheese making at home, though have only ventured as far as soft cheeses. This looks outstanding!
I was here to thank you for hosting this months DB challenge. I really enjoyed it. Incidentally, I used quark, a fresh curd cheese, in the filling.

Simona Carini

Ciao Paz. Indeed, the cheese went nicely with the butterfly crackers. I hope I am not the only one using cookie cutters to shape crackers.

Ciao Ivy. I hadn't either, until I read about it in my cheese books.

Ciao Andrea. E' vero che la crosta cerata nasconde il profumo. Il mio problema e' mantenere la giusta umidita' nello spazio ristretto del frigorifero che uso per stagionare i formaggi. Ti faccio sapere se provo a fare lo stesso formaggio senza cerata.

Thanks, Rachel. I hope you and your family had a nice Thanksgiving.

Ciao Milena. E' vero! Mi diverto ad usare i miei stampini per biscotti quando faccio i cracker: il risultato e' divertente.

Hi Deeba and thanks! When you visited, it was still Friday November 26 in my corner of the world. I also started with soft cheese and often make some kind of that again. It takes less time and the result is available quickly for eating or cooking. I know you made a special crostata and will stop by your blog shortly to take a closer look.

christopher franko

that cheese looks really really tasty. i bet alone it was just as good.

christine @ wannafoodie

A beauty! Did you also make those lovely crackers?

Simona Carini

Thank you, Christine! Indeed, I did. Both the crackers and the bread are recipes from the book The Handmade Loaf by Dan Lepard, which I reviewed a while ago for the Daring Kitchen site. It's one of my favorite bread-baking cookbooks. The crackers are made using mashed beans in the dough.

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