of homemade cheeses. His goal? Gently squeeze the curd, the white paste made from milk, to remove the excess whey. The result: a firm, tasty cheese, ready to face weeks of maturation… or simply to accompany a good slice of country bread.
But be careful, there is no question of crushing everything! This little gem of rustic mechanics knew how to dose pressure with astonishing finesse. A subtle balance, between strength and patience, to respect the textures, the aromas and above all… traditions.
When cooking became an art in its
