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 … Continue reading Stracchino & Buffalo Parmesan