We have a couple of very grown up cheeses in our fridge at the moment, as opposed to the usual stock of Mozzarella, Pecorino and Jarlsberg.
We’re aging a Stracchino – a soft cow’s milk cheese set with a yoghurt rennet. It’s locally made and similar to a young Brie. Left unwrapped in the fridge and turned daily, it will develop a rind and mature in flavour. Of course, that process isn’t helped by my nibbling at it daily – but despite that, it’s firming up quite quickly.
This is today’s discovery – buffalo Parmesan. It has a distinct tangy flavour quite different from regular Parmesan, and we’ll serve it at dinner tonight with sourdough bread, Pukara Novello and some wonderful vintage balsamic.
Fig Jam and Lime Cordial 
was that the vintage balsamic I sent?
you certainly dive into the deep end with your food, no one else in my life has made a statement remotely like..
“We have a couple of very grown up cheeses in our fridge at the moment”
cheers
Moo
PS my pans are in!!
It was indeed the delicious balsamic you sent, and it went brilliantly with the Parmesan. We sliced the cheese on the mandoline and dipped slices in the balsamic – sublime. Thanks again!
How exciting about the pans!
Celia xx
well if you think the pans are going to be good, we are 99% ready to buy the magimix 3200 in red. My kitchware guru gave me the low down on the raging battle kitchenaid v’s magimix 3200 food processors.
For me the much stronger bowls make it a win for the magimix. Unfortunately we don’t have the great bargains you enjoy.
The best part the beautiful J can now make the cake I wanted for my birthday : Dorie’s Fifteen Minute Torte