English

The Cheesemakers Appretince

The Cheesemakers Appretince A few things I’ve observed in my time working behind a cheese counter: The majority of people approaching you are smiling; a lot of the customers you help are convinced that your job is the best job there is; and many of these happy, cheese-loving people don’t know much at all about how cheese is made. Understanding cheese making is an absolute necessity for anyone interested in becoming a cheesemaker, but it is nearly as important for cheese professionals and consumers. A firm grasp on cheese making will aid professionals and enthusiasts alike in identifying, evaluating, describing, and understanding the food that they love so much. While one is enjoying a ripe hunk of cheese alongside toothsome baguette slices, fresh fruits, and a chilled glass of white wine, it can be a stretch to remember that cheese is a food of humble and practical beginnings. Cheese was a response to the need to preserve the nutrition encapsulated in milk so that it would not be lost to spoilage. Prior to the days of refrigeration, preserving food was a necessity to ensure that food would be available long after the growing season and subsequent harvest was over. In some ways, bec

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