Gorgonzola | The Rambling Epicure

Food Art: Fig, Prosciutto & Gorgonzola Crostata, food photography by Meeta Khurana Wolff

Published by Jonell Galloway + Wednesday, July 24, 2013 Permalink 0

See more food photo compositions at Meeta K. Wolff in our Food Art category.

Meeta K. Wolff’s Bio

Meeta Khurana Wolff is a freelance food photographer, stylist and writer, currently living in the culturally rich city of Weimar in Germany with her German husband and their 8-year-old son, where she enjoys preparing multicultural, home-cooked meals using fresh organic ingredients. When she is not styling, photographing or writing about food, Meeta loves to travel the world, exploring new cultures and capturing it all on camera. The unique mood that Meeta creates in her food photography is also found in her travel, still life and landscape photography.

Cheesemaking: To know how cheese is made is different from knowing how to make cheese!

Published by Diana Zahuranec + Monday, February 6, 2012 Permalink 0

by Diana Zahuranic

“Let’s make cheese!” To my friends and me, the idea sounded satisfyingly artisanal. Cheesemaking is simple enough in practice so that anyone with some background can try their hand at it. The theory is more complicated, but because my friends and I had that part down pat, actually putting it to use would be an afternoon well-spent.

Cheesemakers in Chaource

Or so we thought. Yes, the craft of cheesemaking is simple compared to the amazing, diverse world of cheese that it produces (or rather, that Europe produces, with no laws prohibiting unpasteurized cheese aged less than 60 days – which is 100s to 1000s of varieties). But the first thing the nine of us did in my friend’s tiny Italian kitchen was say, “Doesn’t anybody know how to make cheese?”