Tending Sheep, Making Cheese: One week at Martin Txiki
“It takes ten thousand hours of practice to master a skill,” Elisha reminded me. We were watching Tere, a veteran local cheese maker, cut the curds of sheepsmilk to make … Continue reading
June 4, 2012 · Leave a comment
How to Make Idiazabal Cheese By Hand
This photo collection shows the entire process- traditional, arduous, and artisan- to make Idiazabal cheese. Below: First the sheep are brought in from pasture and held in the corral. The … Continue reading
June 4, 2012 · 2 Comments
eat. write. smile. 