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.
Never thought you'd be able to make cheese in the comforts of home? Think again--super simple steps to making the most delicious ricotta ever!