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May 09, 2012

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Kathy Italiaoutdoors

Beautiful cheese - attempting to make some of these is on my wish list - someday! I have played with homemade 'ricotta', although not the whey based, but whole milk based. Do you make these all at home?

I am going to play with converting some of my pictures to B&W; yours look great. But I am a cook first, photographer way down the list!

Thanks for your insight into the foods of your native Umbria. I am focusing on Northeastern regions in my blog, and it is a huge, but very interesting, undertaking. But that's what makes Italy so wonderful :)

Paz

Your canestrato looks delicious. Did you eat it with anything else or just as is. Wonderful photo. You have a lot of things to celebrate here. Exciting!

Alessandra

I will post my photo shortly... but how come I have a different banner? let me know if I need to change it!

Ciao
Alessandra

Claudia

What a delicious surprise! I would love to taste that cheese myself, it looks so good. Fabulous job, Simona.

Francesca

Ciao Simona, che meraviglia il tuo formaggio, ci credo che ogni volta che fai il primo taglio e assaggio è un'emozione! chissà che soddisfazione!! e che bello che ospiti il BWW! cercherò una bella foto in bianco e nero da mandarti! bacioni Francy

Simona Carini

Hi Kathy. Since I made cheese, I have whey to make ricotta. I have used milk only once, to try a specific recipe. In the absence of quality ricotta and for cooking purposes, curdling milk (using citric acid or buttermilk) is fine. However, it is not ricotta in either flavor or texture. I'd be glad to receive a photo from you. Northeastern Italy has certainly a lot to offer and I applaud you for focusing on lesser known area of my country.

Ciao Paz. My favorite way of eating my cheese is with just a bit of bread, especially the first few slices, when I am evaluating the result of my efforts. Thanks!

Ciao Alessandra. I added a note regarding the banner: thank for the question.

Ciao Claudia. It was hard to wait four months. I will certainly make it again and then post about it with more details and reference to the recipe. The first time I make a cheese, I am too focused on getting things right to take photos.

Ciao Francesca. Mi piacerebbe un sacco se partecipassi a BWW! Sono molto agitata quando taglio la prima fetta. In realta' non ho mai avuto brutte sorprese.

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briciole di italiano

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