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?
Super easy to make, much better than shop-bought and has the wow factor of, “yeah, I made my own cheese too”.
No, this isn't a dream! A complete guide to cold-smoking your own halloumi cheese, bringing even more fantastic, meaty flavour to this already delicious cheese.
This was a big hit at Easter with both young and old. So nice, because I just took it out of the fridge and let it soften to room temperature before serving. It was super easy to make.
After making preserves with Marzia, we went to see formaggio di fossa, a sheep's milk cheese aged in tufa pits in the town of Sogliano al Rubicone.
On day 2, we went to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.
Making homemade is super simple, and absolutely delicious. Get your curd on!
Creamy Arugula Pesto - Vegetarian Recipe
Basically it is the same recipe as regular basil pesto except switch out the basil for one cup arugula and one cup parsley then add in a 1/3 cup of ricotta to get the creaminess.
What better way to deal with rabbit than to make asiago, porcini and garlic sausages with it?
Recipe for soft spreading cheese with garlic and olive oil.