cheese

What's better than cheese? Nothing, surely.

Actually, there is: open source cheese. And stop calling me Shirley.

Last saturday I finally cashed in on last year's birthday present, a one-day cheese making course at the William Angliss instutute of TAFE taught by Giorgio Linguanti of La Latteria fame. The course teaches how to make fresh mozzarella and a basic pecorino style cheese called primosale.

Over the course of the day, Giorgio explained that he thinks the australian cheese industry is quite closed and not many producers are happy to share ideas and recipes with each other. That's as opposed to the part of Italy he's from, where people are forever talking with each other about how to make better and more interesting cheeses.

So in the spirit of open source cheese, here is Giorgio's mozzarella recipe, which makes a delicious cheese.