Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This recipe for a generic white-rind, soft ripened cheese comes from The School of Artisan Food, where I completed a day course in basic cheesemaking skills.
Making soft, mold-ripened cheese at home is easy. And it's so good that you'll never buy it again.
A classic Czech pub recipe for spicy, garlicky oil-preserved Camembert cheese that "pickles" in oil for a week, with safety tips from a certified Master Food Preserver.
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