Sunday, 2 September 2018

Cheese-making - my new skill!

On yet another day on the road we went to a cheese-making business and experienced its real-time demonstration of the processes involved. Then, to our surprise, we were invited to make our own miniature cheeses to take away and consume at leisure. I took up the offer and the resulting product was eventually consumed at my brother's apartment in Poole, Dorset, on the UK's south coast. I thought about trying to get the product back to Australia, but (a) the return was at least 2 weeks away and (b) I might never get the cheese through Australian customs! By the way, it was delicious! Perhaps I should set up a similar business here in Armidale.

Here are instructors and guides to the premises.


And here some of our tour party - conference delegates taking up the offer to make a cheese.


I gathered that corn, like that shown here, could be used to flavour the cheese, though the product I made contained only curdled milk.


We also went on a tour of the very old home to which our cheese making demonstration was attached. The house interior was extremely cramped by today's standards, which might perhaps go towards explaining why so many homes all over Galicia were abandoned.


And here are some my friends displaying their little tubs of personally made cheese in little containers. In the left is Guy Robinson, a geography professor from Adelaide. In fact, Australia was wildly over-represented at the conference, with four delegates from a population of 25 million.


And here, to confirm that I'm making this post up, is my block of cheese - all crafted by me.


And all over Galicia we saw this kind of food storage premises - up on stilts or like this one with an over-hanging skirt - to prevent local wildlife stealing food. By the way, I'm on the right of the picture and two Israeli delegates are on the left.


AS

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