Anne Hastings is on a journey to become a cheesemaker. She occasionally journals her thoughts and progress. Here’s the latest excerpt.
“When I left Neal’s Yard Dairy, I had a vague idea of learning how to make a traditional dales type of cheese like Cheshire (the house cheese where I grew up) or Lancashire (the fabled house cheese of my dad’s childhood). I also had a pipe dream of my own orchard and market garden and a yoghurt making facility where I made yoghurts and fruit coulis to be sold together using rare and interesting varieties of cherries, pears, apricots, strawberries, rhubarb or whatever other fruit took my fancy. A visit to Caroline Atkinson at Hill FarmDairy to make Stawley, reminded me how much I enjoy the pace of a lactic cheese make. Nine months at Holker Farm Dairy getting my head around drainage of a washed rind cheese made me wonder if I really did want to put that all to one side and make something entirely different in future. Equally, memories of the sticky, greasy, gloopy and slimey business that is rind washing cheeses did put me off the idea of making a washed rind of my own…”
The complete journal at Choosing a Cheese: The Neal’s Yard Dairy Dilemma | THE CHEESEMAKING YEARS.