Tough Cheese

I recently watched the movie “The Founder”, the story about Ray Kroc who eventually went on to expand the McDonalds food franchise network.  He talks about Persistence. Nothing will take the place of Persistence.  And so it is with cheesemaking.  At first, we begin, small attempts at cheesemaking, then onto bigger things.  Maybe the Mozzarella won’t stretch, the Ricotta tastes bitter, the Blue Vein refuses to mould properly.  But do not give up, there is magic in the saucepan, brewing wonderful things.

The students at my latest class at St George & Sutherland Community College came and presented themselves for duty. They produced beautiful things, some perhaps not perfect, but nevertheless they came away with great personal satisfaction.


Photos: Sophia Poulos

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