Pics of my latest batch of cheese

[Likesspace]

Caciocavallo,
First of all, THANKS!
Great pics and great information!
Secondly...
Could you possibly post the "base" recipe information for this cheese?
I'm dying to give it a try now that I've seen the photos.
I've made both provolone and mozzerella which seem very similar.
I'd like to add yet another "stretched curd" style of cheese to my resume.

Thanks in advance.
Dave

[Cheese Head]

Cacio

Cheese Head, no problem when you get the info let me know. Another thing where can I post my word document with pics and step by step instructions?

I'm hoping to do a major update to the forum software this weekend (fingers crossed), after which I will install a "Mod" to the forum software that will allow embedded videos, hang tough.

On Microsoft Word doc with your directions/pictures, just attach it (max 5MB size) to your post same as attach a picture (you may want to save it in Word 1997-2003 format as not everyone has newer Word 2007).

[caciocavallo]

Ok will give it a try. Just putting the finishing touches.

Cacio

[Cartierusm]

John I don't want to say something you probably know and I really don't know but I thought I would suggest it. Can you set up your own free account at yahoo or another free space sites to house the videos so we can have bigger videos and as high a resolution as possible. I have like 2 gigs or more at yahoo, you're welcome to it and it's free.

[giacommo]

Hi cacio,
can I use some of your photos in my cheese site. The cheese address is www.gvina-cheese.com but unfortunately it is only in Hebrew.
Thanks

[caciocavallo]

I am flattered. Go ahead. Just let me know which ones you will use before.

Cacio

[DeejayDebi]

Cacio,
Lovely cheeses and the videos make me miss my childhood. I would also greatly appreciate more infomation on the making of the this cheese!

[caciocavallo]

Hi Deejay,

Love your site and all the info you provide. Keep it up.

Cacio

[DeejayDebi]

Thank you Cacio. Your thread has brought back many memories!