Posts Tagged ‘Cheese’

El Tesoro

In Practice, Production on May 8, 2014 at 7:47 am

El Tesoro

Trundling toward Seville with a bootful of booty – a creamy blue cheese from Galicia, a jar of blue cheese cream from Asturias, a jar of apple jam, a jar of orange jelly, a jar of strawberry jam, a jar of quince and orange paste, a jar of quince and lemon paste, a jar of chilli chutney and a small bottle of nispero liqueur, the maker of which didn’t so much recommend to us as warn us about. Two bottles of hand-picked olives in deep brine and three bottles of Extremaduran wine, a fridge magnet, two porcelain beer mugs and, wrapped up carefully in a straw hat, the most delicate cargo of all: six eggs from the finca we’ve just left and the chickens we’ve just waved goodbye to. Now all we have to do is get them home, just over four hundred kilometres away.

The project does not have an auspicious beginning; after just a few minutes we drive through a small town so sleepy and rural that even the main street is cobbled. Mis huevos, I complain as the car rattles through. We stop afterwards, outside a mammoth industrial complex of some kind that caught my eye on the way here yesterday – four huge silos and more at the other end next to a concrete dome the size of a small moon. At least half a kilometre in length, the plant consists of enormous pipes and ramps, a thousand stairwells, chutes and chimneys in all sizes and the constant noise of process. More

Los Entresijos

In Presentation, Production on February 17, 2013 at 5:03 pm

Los Entresijos

K is taller than me and as I’ve made very clear before (including inadvertently, I’d imagine) generally plays the part of the responsible adult at Casa Alotofwind, but today resembles nothing more than a toddler as she clambers into the little pen to get a closer look at the kids. More accurately: part toddler part predator, as she homes in on one in particular, big stupid grin on her face, and goes after it.

The clueless little thing soon finds itself held aloft in her arms and the recipient of a torrent of unsolicited affection, in the face of which it screams until she puts it down.

Grin intact, she goes after another.

It’s surprisingly cold in the barn, despite our being surrounded by a herd of payoya, a breed of goat native to Andalusia and known for the cheese they produce. Queso Payoyo is revered around here, in the way only the Spanish can worship an artesanal food product (the best is from Cádiz, you know…you should only ever eat it in the summer, at a wedding…it isn’t proper payoyo unless the cheese has been rolled down a hill, in rainy weather…my grandmother made the best payoyo in Andalusia…and so on) and we’ve come to a queseria near Casares in Málaga province to have a look at how they make it.

Juan the cheese man is dressed from head to toe (no great distance) in white, including snow white trainers and a little white hat. More