It’s a beautiful hazy grey day outside. One of those true Scottish dreich days that has a beauty all of its own. Spring is trying to come into bloom, buds are waiting on the side line – almost centre stage but not quite. It means we can still see the perfect contour of each branch and twig, even through the grey mist and the drizzle both can be seen.
As I sit here watching the rain and writing, my third batch of cheese is underway. It feels like it has taken longer than it should to get here. Thwarted as I have been by an almost constant series of ‘caves’ i.e. wine fridges failing on me, it has still taken far too long. As I moulded this morning it all came back, the heady rush of that sharp, fresh cheesemaking smell. The smooth scoop and slurp of ladling as each little mould is filled. It’s a meditation all of its own.
Three months later and I have still not finished and pressed send on this post. I wonder if blog writing may not be for me… I shall persist for now but short and sweet might need to be the motto of the day until I find my voice and get the hang of it all. Particularly if I intend to reference seasons and then end up posting at an entirely different time of year! Bear with me on this, I’ll get there eventually. Sooner or later, normally later – I always do.
