Everyone that knows me for more than 2 days knows I love Bacon. Cheese, on the other hand, is a silent love affair. I never declare how much I crave cheese, I’ll never tweet about wanting a chunk of #taleggio and I won’t ever email my friends with links of cheese recipes. But I love it, I really do. My one of my favorite cheeses is Taleggio, an Italian soft and sticky and perfect when eaten with a fresh baguette by the chunks. M. and I made cheese this winter and the process was this, but resulted in a creamier cheese. We had used lemon juice instead of vinegar. I had previously said this was Ricotta but after a little research discovered it was closer to resembling Paneer, an Indian cheese, crumbly in texture. I love the fact that this is an incredibly easy process and the cheese is a blank canvas for you to flavor as you wish. After making it, I drizzled with extra virgin olive oil, crushed dried oregano, ground pepper and sea salt. Perfect!