Category: cheesemaking

Can you tell who your ancestors were from the sorts of foods you like?

Folks say you develop a taste for the foods you grew up with and keep a sort of inner-scent nostalgia from childhood, like when Proust describes his semi-conscious love affair with Madeleines.

I’d say that’s only the surface layer of the story. The first time I smelled beans cooking from scratch, as in not coming from a can, I felt I was wafting on scented dreams that could not possibly have come from my own limited lifetime.

We didn’t eat sourdough or sauerkraut either growing up. We ate Oreos, McDonalds, KFC, TV dinners, mac & cheese, and we loved them. All the way through university I lived on mostly fast food and had little clue what cooking from scratch actually meant.

So, considering I was well-adapted to such convenience foods growing up and had developed such a taste for them that I craved them after moving to areas where they were not available, what gives?

Hubby had a much more traditional outlook from his childhood than I did. More than any other single influence in my move toward better nutrition, he was my inspiration. He introduced our household to fermented foods, and now I’m primarily the one who nurtures those crafts. His folks had already been gardening in his youth and still had a ‘subsistence’ mindset, and by that I mean they still ‘put up’ food, something that was unheard of to me growing up.

Do you eat to live or live to eat?

Breaking bread together still means something in our country, I think, but barely. Somehow even the traditional ‘pot luck’ is hardly lucky anymore when food sensitivities reign and diet dictocrats menace and folks’ general health is so poor who knows what will set them off the deep end.

Sensual, comforting, beautiful, sublime, simple, food is far more than sustenance, just as depicted in a popular and a most favorite film of mine, Like Water for Chocolate. Can your mood affect your meal? Can your meal affect your mood? Any true cook or gourmand knows, indeed, it can, and often does. That is ‘the weather’ both inside and out, tempers the dish, for better or worse, and that’s a fact I’ll swear by.

Which came first: the cheese, the beer, the wine, the bread, the kraut or the Kombucha?

In Czech they say their beer is liquid bread. Fermentation is a key miracle of life that I had no idea existed until I was nearly 40. I’d visited caves in France where Champagne is aged and others where Roquefort is crafted and been to festivals where the ‘new wine’ and liters of beer were copiously enjoyed and obviously had eaten pickles in my lifetime, but none of these experiences cemented the notion of fermentation in my mind.

“In all raw whole foods, the food plays host to beneficial bacteria that are particularly suited to devouring it. These native cultures also help to transform the basic foodstuff into traditionally fermented foods: Cabbage contains all the bacteria it needs to become sauerkraut, wheat has all the bacteria and yeasts it needs to become bread (or beer), and grapes have all the culture they need to become wine. Milk is no exception: The native biodiversity of raw milk provides microorganisms that help infants digest their mothers’ milk (and cause the milk to decay if it is spilt); these microorganisms are all that the milk needs to become the many different styles of cheese.” The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses by David Asher

The first time I tasted Camembert with onions was in Germany, partnered with great beer, and it was instantly a favorite meal. At home I bought an American-imported version of both, but they were not the same. Once I started to make cheese myself I realized why, and also realized, I’d become a bonafide cheese snob. A freeze-dried culture is very different from a ‘territoire’ cultivated culture—as different as Velveeta is from the homemade ‘Mexican queso’ it’s supposed to imitate.

“Generations upon generations of traditional cheese makers evolved the diverse methods of making cheese while carefully practicing their art. All classes of cheese were discovered by cheese makers long before they had a scientific understanding of the microbiological and chemical forces at play in its creation. Industry and science hijacked cheers making from the artisans and farmers some 150 years ago, and since then new new styles of cheese have been created; yet during that time hundreds, possibly thousands, of unique cheeses have been lost.” (Asher)

These cheeses were made from my own fungal cultures and have a far superior taste compared to the cheeses made with the typical freeze-dried cultures:
brevibacterium linens, geotrichum candidum, penicillin roqueforti

I know how bizarre this will sound to many, because that’s how it sounds to me, now. I didn’t even know vegetables had seasons and I’d never tasted cheese that wasn’t processed and wrapped in plastic, but I assure you, for a girl raised in the American suburbs this was/is typical.

I remember the first time a visiting Czech friend tasted an American beer, he remarked, “That’s an interesting beverage, not bad, but it’s not beer.” It was Budweiser, the ‘beer’ that was originally from Plzen, called Budvar. Even then, already as a ‘worldly’ adult, I didn’t fully grasp his meaning.

Now I understand he was noticing the obvious lack of real fermentation. Like breads made from instant yeast instead of natural yeast, or cheese made from freeze-dried cultures instead of natural cultures, there is most definitely a difference and once you are sensitized to it you cannot even refer to this difference as subtle. It’s glaringly elementary, yet it’s pitifully difficult to describe.

We grew up with artificial sodas like Coke, but we don’t drink them now, because once you master your own favorite Kombucha flavors, artificial flavors become unpalatable. Ditto on the artificial condiments—ketchup, mustard, mayonnaise, Tabasco—these all fared from real and healthy foods that once kept our ancestors thriving for centuries before science learned how to mimic them, but not in nutrition, only in taste, and even then, only sort of.

It’s similar to the modern rose that is hardly a rose but in looks alone. And even then, only sort of. Do modern cultivars creating the equivalent of fake boobs recall that roses, like boobs, once had a nutritive purpose that surpassed mere vulgar voluptuousness?

It would appear that no, they do not, because even here in the ‘rose capital’ of Tyler, Texas, boasting a very popular annual festival with a Queen and everything, I’d never have fathomed roses were once cultivated primarily for their hips.

Selective breeding and shortcuts require compromises that are most often not worth it once you develop refinement and can truly appreciate how unsurpassed is the luxury of time. Two days for decent bread, two days prep plus six months aging for a great Alpine cheese, a year for a drinkable wine, a century of painstakingly crafted cultivation for a beautiful yet still nutritious rose—when you nurture the sensitivity of your palate and your gut, you realize there really is a hierarchy of taste and fake is never going to be an adequate substitute.

I’ve set goals all my life, many of them I’ve achieved and many more I’ve not and many more still I decided were not worthy of achieving once within the goal posts. But there is always remaining this matter of food, and it always fits. Not the short-term convenience foods I grew up with, but a much wider tradition that settled into our lives rather organically and that reflects the ancestral wisdom I believe my own ancestors were mistaken to leave behind, which I feel very fortunate to have the time and inclination to revive and cultivate.

With Handy Hubby perfecting another lost art—growing, slaughtering and butchering all on-site—perhaps we should up our game goals? ‘Luddite Power Couple’ is that a thing? 😉