Ursula Heinzelmann, Wein- & Essenschreiberin
It wasn’t easy to settle on a candidate for this month, after a whole row of wonderfully packed weeks traveling from cheese to cheese! But I’ll be working on that long list, promised. For October, let’s go south, once more, to Abruzzo, between the Gran Sasso mountains and Pescara on the Adriatic Sea, for a lesson on rennet: Pecorino di Farindola. » Weiterlesen…
In Sardinia three things are really abundant: sheep (three million of them, who get along pretty well with about half as many human beings), thistles (in an amazing number of varieties, from edible artichokes to just beautiful but pretty thorny), and stones (which in the course of the millennia have been arranged to all kinds of things, such as round Nuraghe temples and endless walls, but there are still plenty left lying around).
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I bought these rennet tablets ages ago at Dean & Deluca in St Helena/California, and then just forgot them in my kitchen cupboard. You’re probably familiar with that: I really should try this… but not just now. What intrigued me into buying them was the historic English dish named junket.
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