Time, experience, intuition, connection. I feel good that you have learned these things from Anton. You have passed them along and I am thankful , it makes me think that so many skills learned over time may be lost!! May we all cherish the wisdom of the maker. Thank you Trevor for my morning "spiritual" moment xx
You are welcome. I experience many emotions as I see old ways of milk preservation and dairying rapidly disappearing. But I see a lot to be hopeful about as well. Many cheeses and their specific techniques will likely disappear, but their is something more lasting I feel in the general approaches. The sheer number of ways humans have devised to do these things is inspiring. We are ingenious, and able to adapt. Old ways will shift and new traditions be born. “The wisdom of the maker” is a phrase I appreciate on multiple levels!
The part about the aging space temperature not being regulated.....wow! Of course, that's up in the mountains. But, any idea how warm it gets in that space....and, how cold?
The space is actually in Vienna, and is underground so the fluctuation is probably minimal. I will ask. Nothing beats getting in the ground where a stable temperature can be found in pretty much any climate. Around 12c seems typical. What fascinates me is the number of foods/beverage that do best at this temperature (wine, charcuterie) . It’s no accident, humans have come up with preserved foods based on microbes that work at this temp, and the enzymatic process are slowed down. This is a subject I would like to elaborate on extensively.
The temporary aging spaces attached to the make rooms likely get what many would consider too warm during hot weather. But it works, and is a part of how the cheese is made.
Time, experience, intuition, connection. I feel good that you have learned these things from Anton. You have passed them along and I am thankful , it makes me think that so many skills learned over time may be lost!! May we all cherish the wisdom of the maker. Thank you Trevor for my morning "spiritual" moment xx
You are welcome. I experience many emotions as I see old ways of milk preservation and dairying rapidly disappearing. But I see a lot to be hopeful about as well. Many cheeses and their specific techniques will likely disappear, but their is something more lasting I feel in the general approaches. The sheer number of ways humans have devised to do these things is inspiring. We are ingenious, and able to adapt. Old ways will shift and new traditions be born. “The wisdom of the maker” is a phrase I appreciate on multiple levels!
The part about the aging space temperature not being regulated.....wow! Of course, that's up in the mountains. But, any idea how warm it gets in that space....and, how cold?
Thanks, sir!
The space is actually in Vienna, and is underground so the fluctuation is probably minimal. I will ask. Nothing beats getting in the ground where a stable temperature can be found in pretty much any climate. Around 12c seems typical. What fascinates me is the number of foods/beverage that do best at this temperature (wine, charcuterie) . It’s no accident, humans have come up with preserved foods based on microbes that work at this temp, and the enzymatic process are slowed down. This is a subject I would like to elaborate on extensively.
The temporary aging spaces attached to the make rooms likely get what many would consider too warm during hot weather. But it works, and is a part of how the cheese is made.