Anyway, messing around with the curds and whey has been a great experience. I like this kind of thing a lot. I find myself in the middle of something just beyond what I know, and yet I realize that only a generation or so ago, many women and men knew how to do this very thing. It was second nature, like operating a word-processing or spreadsheet program is to me, perhaps. And, almost always, something about an ordinary food or other part of my life, makes a new kind of sense. Now, for instance, I know that cheddaring is a process, and I know how much milk it takes to make a certain amount of cheese.
This sounds like a small thing, and I guess in one way it is. But I look at it also in this way: by following a practice from a time before everything came pre-packaged, I open myself up to all of this:
- understanding the steps built into the finished products I do buy;
- appreciating the labor of the people who perform those steps;
- joy in being able to perform new skills;
- delight in producing high quality, fresh products (when I'm lucky!); and
- gaining new information about the stuff of everyday life.