Although my cheesemaking class was last weekend, the beauty of it is that it doesn't stop there. I have a lovely selection of cheeses to use now, and others that I am tending dutifully until they ripen. I am especially proud of my Camembert, which is growing a perfect silky white mould on it, just as it should, despite my "cheese cave" being an esky with ice in it.
I wanted a recipe to use up some of my soft fresh cheeses while they were still in their prime, and after a quick Web search, I found this recipe for a Fromage Blanc Tart on a beautiful blog that is new to me, Know Whey by Sue. Sue is from Vermont and began making cheeses when she moved there, and her earlier posts are about cheesemaking and cheese recipes.
Sue's recipe uses 2lb (~900g) of fromage blanc; instead, I used 300g fromage blanc plus 300g of quark and 150g each of whole milk and whey ricotta. The end result was a beautiful creamy cheesecake which was smooth and silky on the tongue:
I liked the fact that the cheesecake shell was a pastry rather than the crushed biscuit base which is more usual with cheesecake - I thought that the pastry housed the filling beautifully while letting the flavour of the cheese shine, rather than dominating it.
It would be dangerous for me to have this in the house for too long, so I took it to work and shared it. It went down like a house on fire - it's good to know that there are many fellow cheesecake lovers among my colleagues.
With the mozzarella from class, the obvious choice was to make pizza! I used the Daring Bakers thin crust recipe taken from Peter Reinhart, which Zorra had kindly divided down into a two person recipe which was a more friendly quantity for me to use.
I used one of the resulting two pizza dough balls to make a Hawaiian pizza - tomato paste, mozzarella, shredded ham and drained pineapple pieces:
Looks pretty good, yeah? I took the pizza to work for lunch over two days - it made a great change from my usual toasted sandwich.
In closing, I want to thank Marcellina of Marcellina in Cucina for awarding me the Lovely Blog Award:
For the 15 blogs to pass the award on to, I would like to take this opportunity to highlight some great Aussie blogs that I read on a regular basis:
To enjoy some fine Aussie food blogs, you can't go wrong if you visit these sites. Trissa's last post is the recipe from a Sydney restaurant for their take on the Weiss mango fruit bar - check it out!