For project 007 Pancakepopple sends in this account of traditional cheesemaking in Italy. "I'm a student at Emerson and I...
"I'm a student at Emerson and I attended an abroad program my sophomore year in 2006. Before Easter my friend and I traveled to a farm stay in Italy in a small town called Pescosolido. Here we got to experience many things including visiting the local Shepard who made cheese, we woke up around 5:00 in the morning to see his daily routine of how he made goat cheese. The first photo is the tool he uses to get excess water out of the cheese. The second picture is of his wife and where the cheese is set out in the barn, the third picture is of the rennet sacks used to curdle the cheese. In the next two pictures is the Shepard over the fire used to cook up the cheese and then he is mixing it. The final picture is of the hot cheese I ate at the end, yes I said hot cheese. I hope you enjoy it!"
This apparatus is used to drain water from the cheese.
Cheese stored in the barn.
The rennet sacks used to curdle the cheese.
Lighting the fire to cook the cheese.
Stirring the cheese...
...and stirring the cheese.
The final product: a cupfull of hot cheese.