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June 11, 2012


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Umm... I'd like to taste all that cheese in that photos above. :-D

Molly Hashimoto

I love your photos of the cheese--I want to try it all! It seems like the perfect product for the lovely pastoral setting of Shelburne. Thanks for sharing those photos.

Simona Carini

Hi Paz. I can tell you it was a very nice experience.

Thanks, Molly. And I agree that making cheese in that area feels just right.

A Canadian Foodie

This is truly an amazing experience. I have been to Bologna and spent a morning at a small artisanal farm that makes 5 rounds of Parmesan Reggiano a day with milk from the bianca... ? the white cow. The cheese is the best in the country... and it was an incredible experience. Not hands on, but thorough and wonderful. We were able to put our arms in the whey - and it was HOT - so incredible. I have been a long time lover of all things cheese. Fresh cheeses, especially... but all. Simona, you must have seen that we are starting a Cheesepalooza project on my site. With your background, it would be so wonderful if you could join us in this year long, once a month, collaborative project!!!


Valerie, you have seen more than me. When I was living in Italy, I took cheese for granted and never got a close look at how it is made. I grew up in Umbria, where various types of cheeses are made and of course ricotta, with the leftover whey. I got interested in making cheese after I had moved to California, so now of course I wish I had visited places like the one you describe. I have signed up for your event :)

A Canadian Foodie

Holy cow! What an amazing experience! I sure hope you get time to make chevre with us this month, Simona. I can see myself in that workshop! The hanging cheeses stole my heart! I just made halloumi yesterday to compare with the one we made at Smoky Valley last Sunday and today we are making ricotta for ricotta salata and feta.

Simona Carini

Hi Valerie. I am eager to try to make caciocavallo, but have to wait until I am done with the current travels and with the crunch at work. I also need cooler temperatures, since I won't be able to hang the cheese inside my cheese fridge. I will keep making Halloumi as long as I can get fresh goat milk: it's such a fun cheese. Good luck with your ricotta salata. I made it once, a while ago, and was not impressed with the result. Maybe I should give it another try.

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