When Flipping Cheese

This is a blog post from December 2009 — back when I was interning in France — It feels like a long long time ago!

From a one-day in the mold (or half for some cheesemakers) to the 10 day aged in the aging room. The visual and tactile evolution of goat cheese rounds.

Flipping soft cheese is an art, a skill to be acquired, mastered, practiced, repeated ad infinitum. It is zen-meditation inspiring. You are manipulating lovely textures, ever so gently, back into the mold or out onto the drying racks. In the spring time, the action can go on for hours. Now, two weeks before the end of season, it is relatively brief. Two days’ worth of cheese is flipped in simply a little under an hour. That soft and breakable one day cheese is now in my fingers, now in its mold, ready to continue releasing its whey and turning into a firm little round. And the two day olds are ready to be flipped out and put in the drying room. Those in the drying room are switched to the aging room, and those in the aging room… age.

hmmmm.

I did get to be with Isabelle a bit this past Thursday. Yet again on the chemo. Her liver is suffering, but has built back up to a certain level of tolerance after her three week chemo-hiatus. English class was cancelled, and I was looking forward to a more graciously slow-moving meal of sea bream, dorade, and sauteed veggies together in her and Paul Pierre’s company, when school called to tell me Leo was sick. Ah well, I passed over the vegetable making to Isabelle, gave her the ritual three kisses, and headed out the door.

The afternoon finished quite peacefully with my boy and I watching Ivanhoe on the computer. A gift really. With children who are almost never sick, quiet time together just has to be accepted out of the blue when the universe so chooses.

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