Making Cheese

Our host Teresa at Enbanito with very very little English organised for a friend from just down the hill to come and translate the class for us. It's amazing how much trouble people go to help us when they know we are interested in what they are doing. Antonio is 53 and has been living in England for the past 10 years with his Italian wife and 2 kids, so he was keen to come and chat in English with us.
But more about him and his family later.

The cheese making class was fascinating we saw the pecorino cheese (from sheep's milk) being made and we watched as they made a local style called Caciocavallo. So how best to describe it, well it looks like a bell, it's like a mozzarella but aged several months so it became firm and with a strong bitey tasty taste and with the stringy and squeaky texture similar to that of a Halumini.
It can be served at room temperature or it is cooked up in slabs and served hot in antipasto, soooo yumo I will need to run around the block several time today.
Will power Pete ... Will who !!!!