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For the past week I have been dutifully turning 4 lumps of curdled milk in an esky (cooler), watching (semi)patiently for signs of mould, and squealing delightedly when I discover a fine furry white layer surrounding two of the lumps. I have not gone mad. I am conducting the most fabulous art/science experiment to come out of north-western France. Cheese-making. Camembert to be precise. These four round discs are the result of a wonderful day standing over a hot stove, stirring 10L of goat’s milk, adding cultures and non-animal rennet, waiting, stirring, waiting some more, more stirring, more waiting, more stirring, a little chopping, some careful pouring, and voila! By Christmas, I will have home-made camembert to devour! And because I did the course with my bestie Len, and my step-mum Meg, I will have not one, but three different camemberts to sample. WIN!
The course was a fabulous day of cheese-making and learning with Karen Borg, at the North Sydney Community Centre. Karen is the owner and creator of Willowbrae Chevre Cheese, a wonderful goat’s cheese enterprise in Wilberforce (north of Sydney). I have been visiting Karen’s stall at the markets for nearly a year now, and I am utterly addicted to her goat’s curd, and marinated fettas. Oh sweet heaven help me, if there is nothing more delicious
than a bit of plain curd on a fresh piece of bread!
On the day of our cheese-making, we learnt the art of camembert and ricotta (you can also sign up for a day of blue cheese or fetta... they are absolutely on the to do list...) Ricotta is ridiculously easy, and utterly delicious when smothered in olive oil and thyme and baked in the oven until golden. While our camembert’s sat transforming from goat’s milk to curds and whey (yes, this is where Little Miss Muffet came from... she was eating curdled milk, and depending on what temperature the milk had been heated to, the beginnings of camembert or ricotta!), we sat on our tuffets feasting on pasta with a light cheesy sauce, rocket salad with pear, marinated fetta balls, and roasted walnuts, sweet potato and broccoli quiche, mini savoury tartlets, and an enormous cheese platter with blue cheese and camembert, and curd and all kinds of wonderful.
It was divine to be sitting in the beautiful surrounds of the North Sydney Community Centre on a bright blue sky Sydney day, learning the craft of something that most people may not even think about, let alone try. Cheese just comes from the supermarket right?! To attempt the science that is cheese-making, to chat with like-minded people about the origins of our food, to enjoy beautiful food and appreciate where every last morsel of it comes from. It may be slow and full of effort, but that’s why I love it. It’s like watching mould grow. A daily practise that with each day brings new surprises and joys. I can’t wait for Christmas!
The course was a fabulous day of cheese-making and learning with Karen Borg, at the North Sydney Community Centre. Karen is the owner and creator of Willowbrae Chevre Cheese, a wonderful goat’s cheese enterprise in Wilberforce (north of Sydney). I have been visiting Karen’s stall at the markets for nearly a year now, and I am utterly addicted to her goat’s curd, and marinated fettas. Oh sweet heaven help me, if there is nothing more delicious
than a bit of plain curd on a fresh piece of bread!
On the day of our cheese-making, we learnt the art of camembert and ricotta (you can also sign up for a day of blue cheese or fetta... they are absolutely on the to do list...) Ricotta is ridiculously easy, and utterly delicious when smothered in olive oil and thyme and baked in the oven until golden. While our camembert’s sat transforming from goat’s milk to curds and whey (yes, this is where Little Miss Muffet came from... she was eating curdled milk, and depending on what temperature the milk had been heated to, the beginnings of camembert or ricotta!), we sat on our tuffets feasting on pasta with a light cheesy sauce, rocket salad with pear, marinated fetta balls, and roasted walnuts, sweet potato and broccoli quiche, mini savoury tartlets, and an enormous cheese platter with blue cheese and camembert, and curd and all kinds of wonderful.
It was divine to be sitting in the beautiful surrounds of the North Sydney Community Centre on a bright blue sky Sydney day, learning the craft of something that most people may not even think about, let alone try. Cheese just comes from the supermarket right?! To attempt the science that is cheese-making, to chat with like-minded people about the origins of our food, to enjoy beautiful food and appreciate where every last morsel of it comes from. It may be slow and full of effort, but that’s why I love it. It’s like watching mould grow. A daily practise that with each day brings new surprises and joys. I can’t wait for Christmas!
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Amy Krouse Rosenthal is a Chicago based American artist, author, and all round inspiring lady. I've been following her blog for the past couple of months, and much like the beautiful Superforest, can always be trusted to inspire beauty, joy, and lightness in the world. Her recent video Train of Thought made me smile this morning.
Another bit of lovely inspiration is Amy K.R's "7 Things", shared at an independent TED Talk, TEDxWaterloo.
Another bit of lovely inspiration is Amy K.R's "7 Things", shared at an independent TED Talk, TEDxWaterloo.
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I just returned from a most delightful evening at the theatre. And by theatre I mean the outdoor amphitheater at Centennial Park. The production was A Midsummer Night’s Dream staged by Wild Rumpus Productions. The audience sat beneath the trees with picnic rugs and hampers full of food. We had Mersey Valley cheddar and Jalsberg and dips and berries and fresh bread and wine and juice and olives and eggplant and semi-dried tomatoes and fresh tomatoes. Is it obvious that we feasted? And as the sun set to the west, the players gathered around us to tell the story of lusting lovers and impish elves and fairies. No set, no props, beautiful simple costumes, simple lighting, and some wonderful good old-fashioned story telling. This was Shakespeare at it’s best. Wild Rumpus Productions claims in the program notes to create performances “that are bold, irreverent and of the highest professional standard,” and that they did. Young and old, from the four-year-old pink fairy sitting behind us, to the oldest grown-ups were all kept entertained with spirited and playful performances that bought the Shakespeare text to life. Can life get any better than this? Sydney on a beautiful clear night, summer fruits coming into season, wonderful friends, fabulous food, and a night out at theatre. My Oberon! What visions have I seen! And thankfully, not a dream, but the stuff that dreams are made of. Wonderful.
Wild Rumpus' production of A Midsummer Night's Dream is running until 28 Nov, every Friday, Saturday, and Sunday at 7.30pm. Highly, highly recommended! Tickets can be booked here.
Wild Rumpus' production of A Midsummer Night's Dream is running until 28 Nov, every Friday, Saturday, and Sunday at 7.30pm. Highly, highly recommended! Tickets can be booked here.