Taking a brief detour from all that Gorgonzola jabber —
Anyone with any interest in:
1. Peasant cheeses
2. Ancient cheeses
3. Farmstead or home kitchen cheesemaking
4. Shapely wooden kitchen utensils (now your mouth must be watering, your head spinning, your fluids leaking . . .)
should take a few minutes to look at Mr. FX’s recent photo essay on farmstead Graukäse. This “primeval” cheese of Tyro demands no fancy techno-industrial hoohaw and gadgetry — not even rennet. The raw milk, left to sit, curdles itself and cultivates its own bacterial garden. But Mr. FX has already said what needs to be said in his post. So I will get back to making Thanksgiving pies and cultivating my holiday paunch.