Огромная благодарность
Angie Scarr за Мастер-класс
Method
1 Make a short cylinder of the cream mix. Roll out a thin, even sheet of red clay.
2 Wrap the cylinder in the red length of clay making sure that the edges join perfectly without overlapping.
3 Using your blade, prick any air bubbles from the surface of the clay which threaten to distort it.
4 With a fairly firm hand, squeeze the centre of the roll to ensure that it lengthens in a nice even fashion.
5 Work progressively outwards to the edge.
6 When your edam cane reaches a length of about 1.5-2cm diameter, cut through the middle of your cane with a blade.
7 Take one half and, using the cleanly cut end, use your fingers to pinch and pat back the clay, gently enclosing the cream clay interior with the red day.
8 If the end becomes messy, cut a little off and start enclosing the cream again.
9 Using a needle, pin or cocktail stick, make a mark just before the curve of the end. This acts as a guide so that you know where to cut from later.
10 Cut the end off about
5mm back from the mark you have just made.
11 Enclose the second end in the same way as the first.
12 and 13 Cut a slice from the mark you have made to the opposite side. Gently remove the wedge of cheese and display as you wish, either on the stall itself or in your own room setting.