The Cheese Blog
Paneer is a soft, mild, fresh, and lightly pressed cheese popular all much of South Asia. It's fluffy even when pressed, tastes like the milk from which it's made- use the good stuff, and is meant to be consumed within days -not a problem- of making it. All my favorite Indian restaurants make theirs by hand.
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From June on, you can find me either at home obsessing over camembert fluffiness (rather than while at work- good change?), teaching cheese lovers how to make ricotta or mozzarella at their homes or at public cheese making classes in the Bay Area (lucky, lucky girl), or writing. It's taken me a while to get to this place.
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nd..... planning to shortly fill up my fridge again with rich, rich cheese I'm making in preparation for March and April's cheesemaking classes.
Read MoreThat said, I'm overjoyed to announce that I'm now teaching a mozzarella-burrata-ricotta making workshop at The Cheese School of San Francisco this July 12th. Yup, you read right, all three.
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