Monforte is hiring! We need have two positions open at the Dairy in Stratford, and we’d prefer somebody who is passionate about cheese and local food. Could that be you? Or perhaps a friend or family member? If you’re interested, simply send Ruth an email and she’ll take it from there (please include Job Opportunity in the subject line): firstname.lastname@example.org
Cheese in the Time of Covid (Or, Why Your Cheese May Be a Little Late This Week)
Little things have gigantic impacts. It is, after all, just a bunch of tiny bacteria that transform milk into cheese, or as Clifton Fadiman famously suggested, hastens “milk’s leap toward immortality.” So, as cheesemakers, we spend most of our time celebrating those little bugs. We watch them carefully. Too few and the product is uninteresting, or somehow doesn’t seem itself. Too many—or the wrong ones—and the product is taken over, it becomes offensive or even harmful. But most of the time, it’s a magical process.