rainy days at the beach

it's raining. it's grey. we're indoors surfing the internet, not out watching waves.
but it's not all bad, the internet is like a giant library without smelly old men looking over your shoulder. and just now the research subject of choice is cheese-making.

i got a book of instructions on cheese making for my birthday a coupla months back and interest has been recently rekindled since we've managed to find a local source of raw milk.

(i say local, but it does come from a town almost 100km from here... but being as we're part of a network of 100 folk i guess it's 1km a piece, so it's not all that bad)

so, local(ish) raw organic milk. just as you remembered it from when you were a kid. when milk came in bottles and was delivered daily to your gate. what happened to that? full fat milk. is the world so fat obsessed that we had to abolish it entirely for the lack of adult-abled choice? or, as my dad suggested, it's just merely the milk companies getting fatter on the proceeds of milk by-products as they ride the trend for lo-fat and deliver lo-quality products.

lo-fat my arse.

so, local(ish) raw organic milk. that, sitting in the bottle, is actually coloured cream. where the cream sat on the top looks almost the colour of butter (admittedly, sick butter; or butter from non-grass-fed-cows..). that p describes, poetically, as unctuous. (you might have to queue your french accent to grasp the thickness of the description of the milk)

and when, mixed with the yoghurt culture, it makes something so devine, so fresh, so, so...
it is so good that i had it without honey.
nude yoghurt.

so, local(ish) raw organic milk. soon to be local(ish) raw oraganic cheese. being as we've just ordered ourselves a thermometer and stuff and, given the right evening with appropriate amounts of wine, and friends, and moon slinking over the horizon, and cultures (not just the yoghurty variety) we should be able to, according to research, go :
voilà! fromage! fabriqué dans la rara republic

xx
mama b
apprentice fromagère
(i'll post photos, but you might just have to come round for a cheese tasting workshop!)