Recipe courtesy of Renata
Photo by Kimberley Hasselbrink
- 2 wheels of Isabella
- ¼ cup cream
Remove the rind from the Isabella. Whip the Isabella in a food processor until broken down. Slowly drizzle cream into the cheese until the mixture is smooth. Do not over work in processor as the mixture will break.
“Can I substitute ____ for ____?” Ancient Heritage gets this question a lot from farmer’s market shoppers eager to cook with locally sourced ingredients. This blog post is for those cooks!
Cheesemaking is process-oriented. When you taste a cheese, your experience is less a simple combination of raw materials, and more a carefully orchestrated chain of chemical reactions between said raw materials. Timing, temperatures, acidity levels and technique define a cheese recipe.