Hi everyone,

Sometimes, in times of stress, it's nice to just eat cheese. Like, go to the fridge, get a block, cut it directly onto the worktop surface (important - getting a chopping board out increases hands-on time which you really don't need in this situation) and just trough into slice after slice of cheese until you're done (emotional/physical satiety).

This is a Fem Fri about cheese.

Here's an interview about the history of women and cheese, by cheese historian Bronwen Percival:

“In the Victorian era there were all these advances in microbiology and technology – and the women who were in cheese were at the cutting edge,” Bronwen enthuses. “Chemists and microbiologists were coming down from London to discover what the cheesemakers were doing, bringing their scientific understanding with them; and these cheesemakers were part of that conversation. Obviously, we have a totally different understanding of cheese on a molecular level today – but women had a feel and understanding for their cheese which made their discoveries possible.”

https://www.nealsyarddairy.co.uk/blogs/news/women-in-cheese-yesterday-and-today

Here's more on Edith Cannon, late-Victorian cheese innovator:

Edith Sage, born Edith Cannon, was a prolific cheesemaker in the late 19th to early 20th century. Her Cheddar recipe, created with her father Henry, was commonly known as ‘the Cannon method’. The Cannon method helped shape the course of farmhouse Cheddar as we know it. It was widely taught and is still in use today.

https://www.nealsyarddairy.co.uk/blogs/news/edith-cannon

Do you want to know how the actual magic happens? Here is Julie Cheyney explaining her process pretty end to end. No great pullquote so here are some test tubes full of… probably old milk at this stage, but it's on its way:

https://www.greatbritishlife.co.uk/people/22614212.meet-bungay-cheesemaker-whose-st-jude-national-awards/

Love,

Alex.