Day 6: three more days to go at UVM. The good news is some of the information is actually beginning to make sense. I feel buoyed by my ability to remember a few things, like names of bacteria that do both wondrous – even magical – things in the world of milk and cheese. And, others that will kill you before you can spell their Latin name. I've even memorized the steps in the process of making numerous varieties of cheese.
In talking to my classmates, it’s good to realize that many of us have arrived at the same conclusion, which is that its best to find an apprenticeship and learn this from a hands-on perspective. Work with an expert. Practically speaking, you can’t go from having an interest in making cheese or loving to eat cheese to making incredible cheeses with little knowledge, no creamery, and well, no source of milk (no brainer, right?).
We’ve all taken the weekend to talk to family, significant others, friends, supporters to check-in on this crazy idea of becoming a cheese maker. Boys and girls to the left, please. Those intent on following this often frustrating, exhausting, maddening vocation to the right.
Originally Posted on October 3, 2011 on The Little Bleu Cheese Shop Web Site