I made a new recipe today, simply titled "Italian Hard Cheese." It's Benjamin's favourite style, so he knows enough about it to simply make a generic recipe off the top of his head. It's in the general area of Parmesan, Asiago, Tomme, etc. I can see why he likes it; a very straightforward technique that goes pretty quickly and makes a satisfyingly dense cheese.
I have no pictures, and probably won't for the foreseeable future. I am having difficulties with my phone which are rendering it effectively useless. Working on getting it fixed, but that has to wait for whenever I have free time.
I have no pictures, and probably won't for the foreseeable future. I am having difficulties with my phone which are rendering it effectively useless. Working on getting it fixed, but that has to wait for whenever I have free time.