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Last week was a short week, as we didn't work on Good Friday. Once again I spent my time at Gubbeen between helping with making cheese and curing cheese. Some of the first cheeses I made here were finally mature enougth for me to taste. I was very pleased with the results and so was Giana. I just need to fine tune them a little bit. I was able to explore the Irish country side by bike a little more this weekend. The rest of my time has been planing my trip to England and then on to Switzerland and Germany.
5 comments:
Jon,
good to see your cheese came out. What kind of cheese is it? or is it a secret?
is it stinky? is it sweaty? is it hard or soft? we want to learn more.
What does it taste like?
Cheese hound
Cheese hound,
The cheese I made is a semi soft cheese, with a nice creamy texture and a nutty finish. I do not know how else to explain it. I'm happy with how it turned out, I just need to fine tune it.
Jon
The following response came from the food safety specialist of Honduras. The translated version is first, followed by the originial message:
The adventure of visiting other countries and get involved with their procedures to make cheese, sanitary measures, new equipment and more appropriate technologies that allow cheese-maker sons to dream in making a honduran cheese that in a particular time could participate in an international contest and obtain the first place; only being able to talk with different characters like the cheese -maker masters allow young people to have a new perspective about the art of making a product, and when is tasted, smelled and touched will let you have a well-being feeling allowing you to digress, and have a pleasant dreams avoiding stress and extending life. I'm pleased to send this article.
LA AVENTURA DE CONOCER OTROS PAISES E INVOLOCRARSE EN LOS PROCEDIMIENTOS DE ELA BORACION DE QUESOS, MEDIDAS HIGIENCO SANITARIAS,OBSERVAR EQUIPOS DIFERENTES Y TECNOLOGIAS MAS APROPIADAS QUE PERMITAN SOÑAR A LOS HIJOS DE LOS PROCESADOPRES EN ELABORAR UN QUESO HONDUREÑO QUE EN DETERMINADO MOMENTO PODRIA ENTRAR A UN CONCURSO INTERNACIONAL Y OBTENER EL PRIMER LUGAR, CON SOLO EL HECHO DE PODER CONVERSAR CON PERSONAJES COMO LOS DIFERENTES MAESTROS QUESEROS LE PERMITE A LOS JOVENES TENER OTRA VISION DE LO QUE ES EL ARTE DE CREAR UN PRODUCTO QUE AL SABOREARLO TOCARLO Y OLERLO TE CAUSE UNA SENSACION DE BIENESTAR OERMITIENDOTE DIVAGAR Y MIENTRAS ESTAS EN LOS BRAZOS DE MORFEO TE PROVOCA TENER SUEÑOS PLACENTEROS QUE EVITAN EL EXTRES UPROLONGAN LA VIDA POR LO9 QUE ME COMPLACE ENVIARLES ESTE ARTICULO.
-Oscar Bermudez, Food Safety Specialist of Honduras
wow ! Amazing thanks to admin.. you gotta such a great contribution towards the cheese production..
Hi Jon,
I wonder if you could recommend a course or cheese plant(s)/farm(s) to stay in/ for a week maybe and learn how to make cheese. No cheese or place is mentioned intentionally.
To let you know a little bit about me, I am a dairy farm owner, who is currently doing cheese, at a very small scale in Panama, Central America.
I think "Traveling Cheesemaker" is the best job ever! To bad Im not one.....yet. :) Thanks.
Rgds
Email: fatimadelaguardia@gmail.com
www.lecheriaelrecreo.com
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