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Cheese guru Neville McNaughton makes ricotta cheese
Date: 3/7/2012 Album ID: 1424699
Photos by by J.B. Forbes
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Neville McNaughton shows how to make fresh ricotta cheese in the test kitchen at the Kitchen Conservatory in Clayton.
Cheese guru Neville McNaughton poses for a photo on Tuesday, Feb. 28, 2012, at the Kitchen Conservatory in Clayton with some of his award-winning cheese. Photo by J.B. Forbes jforbes@post-dispatch.com
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Neville McNaughton has his chef's hat adjusted by his wife, Brenday McNaughton on Tuesday, Feb. 28, 2012, at the Kitchen Conservatory in Clayton. Photo by J.B. Forbes jforbes@post-dispatch.com
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Cheese guru Neville McNaughton displays a device called a sling psychrometer that measures the humidity in a room on Tuesday, Feb. 28, 2012. He said that the correct humidity is crucial for making good cheese. Photo by J.B. Forbes jforbes@post-dispatch.com
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Cheese guru Neville McNaughton's case full of precise instruments he uses to make cheese. Photo by J.B. Forbes jforbes@post-dispatch.com
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Cheese guru Neville McNaughton pours non-homogenized milk into a pan on Tuesday, Feb. 28, 2012, to begin the process of making ricotta cheese. Photo by J.B. Forbes jforbes@post-dispatch.com
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Cheese guru Neville McNaughton lights a fire under his cooking pot on Tuesday, Feb. 28,2012, in preparation to make ricotta cheese. Photo by J.B. Forbes jforbes@post-dispatch.com
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Neville McNaughton adds salt to the non-homogenized milk he was stirring on Tuesday, Feb. 28, 2012, during the making of ricotta cheese. Photo by J.B. Forbes jforbes@post-dispatch.com
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Neville McNaughton adds vinegar to the non-homogenized milk he was cooking on Tuesday, Feb. 28, 2012 at the Kitchen Conservatory in Clayton. This was the final step that seperated the kurds from the whey in making ricotta cheese. Photo by J.B. Forbes jforbes@post-dispatch.com
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Neville McNaughton checks the temperature of the ricotta cheese he was making on Tuesday, Feb. 28, 2012. Photo by J.B. Forbes jforbes@post-dispatch.com
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Neville McNaughton checks the temperature of the non-homogenized milk he was stirring on Tuesday, Feb. 28, 2012, as he started to make ricotta cheese. McNaughton said the best temperature was between 175-180 degrees. Photo by J.B. Forbes jforbes@post-dispatch.com
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Neville McNaughton spoons some fresh ricotta cheese onto a slice of bread on Tuesday, Feb. 28, 2012 at the Kitchen Conservatory in Clayton. Photo by J.B. Forbes jforbes@post-dispatch.com
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Fresh ricotta cheese on bread and some of Neville McNaughton's award winning cheese were displayed on Tuesday, Feb. 28, 2012, at the Kitchen Conservatory in Clayton. Photo by J.B. Forbes jforbes@post-dispatch.com
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Fresh ricotta cheese, bread and raspberries are ready for eating on Tuesday, Feb. 28, 2012 at the Kitchen Conservatory in Clayton. Photo by J.B. Forbes jforbes@post-dispatch.com
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Neville McNaughton spoons out the fresh ricotta cheese he made on Tuesday, Feb. 28, 2012 with non-homogenized milk, salt, and vinegar into a bowl. Photo by J.B. Forbes jforbes@post-dispatch.com
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A sample of Neville McNaughton's award winning cheese that he had on display on Tuesday, Feb. 28, 2012. Photo by J.B. Forbes jforbes@post-dispatch.com
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Cheese guru Neville McNaughton tries some of the fresh ricotta cheese he made on Tuesday, Feb. 28, 2012. Photo by J.B. Forbes jforbes@post-dispatch.com
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