May's Au Lait Du Mois: Mascarpone Cheese

 

I strained the leftover 'creme' fraiche to make the cheese. It turned out well and I used the results to make pasta with peas and prosciutto.

 

I've been happy with my cheeses, but I have to say that I haven't tasted much difference in the soft cheeses that we've made. One day, when we want a lot of cheese, I'll have to make a few and compare them next to each other.

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