The value of a slow fermentation, wooden tools, and a recipe that is lived rather than written.
Exquisite. I remember making small-batch soft cheese as a little child with my grandmother. What a treat to read your cheese-making stories here!
Trevor, this is a very interesting topic. You execute very well; it's easy to read, and your voice gives it a passion. Keep writing!
We need more Guido in the world
I always look forward to your articles, Trevor! To a thoughtful, contemplative mind, all that you report sounds so obvious. It's like you are uncovering long lost treasure.
The Aging Room is delightful. How long do these age for?
I can’t recall, but I believe 6 - 18 months? There are also less aged, smaller versions that look more like traditional gourd shaped caciocavallo.
Exquisite. I remember making small-batch soft cheese as a little child with my grandmother. What a treat to read your cheese-making stories here!
Trevor, this is a very interesting topic. You execute very well; it's easy to read, and your voice gives it a passion. Keep writing!
We need more Guido in the world
I always look forward to your articles, Trevor! To a thoughtful, contemplative mind, all that you report sounds so obvious. It's like you are uncovering long lost treasure.
The Aging Room is delightful. How long do these age for?
I can’t recall, but I believe 6 - 18 months? There are also less aged, smaller versions that look more like traditional gourd shaped caciocavallo.