July 7th, 2005

The gentleman is always properly dressed

Fromagerie

This is a very basic "fresh" cheese with no mods. I've plans to blend at least some of it with honey, and the rest will either slowly make it into sandwiches or will get tossed with pasta (with tomatoes, olive oil, garlic, olives, etc.)

In the background are New Zealand McCoun apples in brine made with some of the leftover whey. These are a grand experiment, so I'll have to let you know later how they come.


Skim milk fromage blanc, 1 lb, drained 12 hours