http://www.saltshaker.net/20070906/cheesy-beginnings Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 04 Dec 2008 16:37:06 +0000 http://wordpress.org/?v=2.6.3 http://www.saltshaker.net/20070906/cheesy-beginnings#comment-99669 SaltShaker » Blog Archive » Filled and Tied Mon, 17 Mar 2008 12:41:11 +0000 http://www.saltshaker.net/20070906/cheesy-beginnings#comment-99669 [...] In New York I never could have simply said one day, “hey, I think I’ll take a course in basic cheesemaking” or, “I keep hearing about all this molecular gastronomy stuff, let me go find out what [...] [...] In New York I never could have simply said one day, “hey, I think I’ll take a course in basic cheesemaking” or, “I keep hearing about all this molecular gastronomy stuff, let me go find out what [...]

]]> http://www.saltshaker.net/20070906/cheesy-beginnings#comment-73727 SaltShaker » Blog Archive » Pickles n Cheese Wed, 14 Nov 2007 13:36:19 +0000 http://www.saltshaker.net/20070906/cheesy-beginnings#comment-73727 [...] all, I started it, posting about taking a cheesemaking class and all - and giving great detail on how to make ricotta, and then an amazing cream cheese substitute. And then I simply abandoned them. Not the cheese, the [...] [...] all, I started it, posting about taking a cheesemaking class and all - and giving great detail on how to make ricotta, and then an amazing cream cheese substitute. And then I simply abandoned them. Not the cheese, the [...]

]]> http://www.saltshaker.net/20070906/cheesy-beginnings#comment-69627 SaltShaker » Blog Archive » Land of Nightingales and Roses Tue, 30 Oct 2007 14:08:05 +0000 http://www.saltshaker.net/20070906/cheesy-beginnings#comment-69627 [...] various recipes and discussions - it’s a fresh cheese, made in a process very similar to the ricotta process I detailed not so long ago - the two differences seemed to be simply that the milk was heated to a [...] [...] various recipes and discussions - it’s a fresh cheese, made in a process very similar to the ricotta process I detailed not so long ago - the two differences seemed to be simply that the milk was heated to a [...]

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