Understanding cheese – A visit to a Parmiggiano-Reggiano workshop

The taste of cheese curd changed my life.

I had been well-trained in the art of composing a cheese board: combine fresh with aged cheeses, cow milk with goat and sheep, soft textures with firm, subtle aromas with pungent. Add wine. Achieve satisfaction. I was even getting rather proficient in remembering the curriculum of particular cheeses: this one from high mountain ranges, covered in luscious pastures, that one from craggy hills where sheep roam freely nibbling on wild herbs. But I hadn’t yet quite understood cheese.  Continue reading

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Udaipur works.

Udaipur, the busy city

Udaipur builds, Udaipur cuts marble, Udaipur welds. Udaipur roasts chickpeas and fries sweets, Udaipur sells vegetables and weaves baskets. Udaipur serves dinner and massages feet. Udaipur hosts weddings and directs traffic. Udaipur drives minibuses and motorcycles. Udaipur gathers firewood and fetches water. Udaipur studies. Udaipur works. Continue reading

Bombay wears sandals.

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Mr. Mody Steel kept me company though I felt he was mocking me with his “good luck”.

Her taxis are black with yellow roofs, and everybody honks their horn constantly. That’s pretty much all I could tell you after the first three days in India. One day of that I indeed spent listening to car horns, and watching the ceiling fan spin slowly in a grey-blue room, dozing on and off and trying to ignore my aching stomach…

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