Friday, January 25, 2013

Zen and the Art of Cheese Making

"Hence we concluded that making fine cheese is an art not easily acquired—a trade that needs to be studied thoroughly and practiced long and patiently. We are satisfied that no set of rules will apply in all cases in the manufacture of cheese. Rules are no doubt necessary and useful, but need to be varied to suit variations of temperature, size of cheese and other circumstances, as experience and good judgment seem to dictate."

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