Lately, I've been musing about whether I might have a wheat intolerance. That is sad enough, but by golly, if I ever found out I was allergic to cheese, that would be rather tragic. I'm a girl who lurves my cheese.
Inspired by this, and by tutorials like those on Gavin's blog, I've been dreaming about learning to make cheese. So I ordered this book Home Cheesemaking by Neil and Carole Willman.
Oh dear. Having read the book, it all looks a bit daunting. I think I'll need to do a course, or at least watch someone make cheese, before I feel confident in having a go myself. Some things, I think, you have to do to learn. I've found courses nearby through the Cheeselinks website. Rather pricey, but it's my birthday coming up....
Meanwhile, ever wondered why cheese is expensive? Part of the reason would be the cheese yield - ie. how much cheese you get from your milk. For example, cheddar yields 10%. I guess this means it takes 10 litres of milk to make 1 kilo of cheese. The yield for parmesan is 7.5%. Makes you think, doesn't it?