She’s still learning “after all these years.” You know a cheese maker is serious when she flies from her home in northern California to our neck of the woods, Massachusetts, twice to attend one of Jim Wallace’s advanced workshops. When she attended her first workshop in May, 2011, on French Cheese Making she made Reblochon, Brie and Tomme de Savoie. At the second workshop
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Notes from One of Jim Wallace’s Workshops
Simona Carini attended Jim’s advanced class in French Cheese Making this past May. You may remember Simona from her post about English Style Coulommiers which we published in June. Her website, briciole, is a great place to learn Italian while you make food and listen to music. (In case you’re wondering, briciole usually means fragments like breadcrumbs, and other crumbled items but it is also
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