I had a day off on Wednesday and went to a cheese making course at the Weald and Downland museum, our tutor for the day was Ruth Goodman her off t’ telly. She was a very good teacher and used three books of accounts of dairying from 1600’s to 1913, the change in those centuries was remarkably little, except that men had taken over by 1913 and the herds had grown in number, It’s really since ww11 that the change has happened. Unfortunately you can’t fall in love with a computer as you could with a dairymaid.
It was surprising how much kit was used in the way of bowls dishes etc and how some things were missing from the kitchen, I will make some more of everything and bigger.
We used supermarket rennet, which wasn’t that good, but being a vegetarian I wasn’t about to slaughter a calf for it’s stomach. Back in history this was a big sacrifice if you had a small herd, cheese was the only way of preserving milk, no freezers in them days. Milk was also seasonal the cows were left to go dry in the winter.
A very enjoyable day, next time I buy a lump of cheese from a small maker I will know how much hard work and skill went into making it.