Long time coming...

Well it has been awhile since I did any form of update here. Life gotten in the way of doing a lot of cheese related things but there's been bits on that front. :)

Casciata

Did a cheese for a feast in May 2016. Was based around this recipe -

Italy 1500AD Due Libre B - Se voy fare casciata, tolli cascio frisco et ova et lardo et scalogne trite crude.
Translated: If you want to make casciata, take fresh cheese and eggs and lard and sliced raw scallions.

I used my lemon cheese as the basis and added the egg and lard (plus parsley, mint and sage). The egg and lard had a cool effect on the end product, it made the cheese very smooth. Was surprisingly nice.

Politarchopolis University (Aug 2017)

I was the Dean of the Cheese Making faculty at PolitU. Which was awesome. Taught lots of classes and enthused lots at people about cheese :) Had two wonderful helpers/teachers in Don Lorcan and Lord Otto. And incredibly busy couple of days, but loads of fun.

 

Made a very large round with the hard cheese class, 5.1kg all up!